John Myers
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Wild Salmon Fillet with Spinach and Yellow Triplets
The perfect wild salmon fillet with spinach and yellow triplets recipe with a picture and simple step-by-step instructions.
Wild salmon fillet:
- 500 g 1 Packung Wildlachsfilet TK / 2 Filets à 250 g
- 2 tbsp Lemon juice
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Spiced Spinach:
- 450 g 1 Packung Rahm-Spinat TK 450 g
- 75 g 1 Zwiebel
- 2 piece Garlic cloves
- 1 piece Turmeric the size of a walnut
- 1 rote Chilischote
- 1 tbsp Sunflower oil
- 4 tbsp Cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Coarse sea salt from the mill
- 2 big pinches Nutmeg
Yellow triplets:
- 250 g Triplets (small, waxy potatoes / here: 10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 Radish
Wild salmon fillet:
- Let the wild salmon fillets thaw a little, sprinkle with lemon juice (2 tbsp) and leave for about 30 minutes. Heat sunflower oil (1 tablespoon) and butter (1 tablespoon 9) in a pan, add the wild salmon fillets, fry for 2 minutes on both sides, adding coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches).
Spiced Spinach:
- Peel and finely dice the onion. Peel and finely dice the garlic cloves and turmeric. Clean / core the chilli pepper, wake and dice finely. Roughly dice the spinach. Heat sunflowers (1 tbsp) in a saucepan, add the onion cubes with the garlic clove cubes, turmeric cubes and chilli pepper cubes and fry / stir fry. Add the diced spinach and let thaw slowly. Add the cream (4 tbsp) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (2 big pinches). Let everything simmer slowly for about 10 minutes. The liquid should almost boil down. But be careful that the spinach doesn’t burn! Stir more often.
Yellow triplets:
- Peel the potatoes and cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the wild salmon fillet with spinach and yellow triplets, garnished with a lemon wedge and a radish.
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