John Myers
Awọn akoonu
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eroja
Fillet Salmon:
- 1 pack Pacific wild salmon fillets 250 g (here; from ALDI North)
- 2 tbsp Didun soy obe
- 0,5 Lẹmọnu
- 4 tbsp epo
- 2 nla pinches ti iyọ
- 2 ńlá pinches ti ata
Cream spinach:
- 1 pack Cream and spinach leaves 300 g
- 1 Alubosa isunmọ. 100 g
- 2 Ata ilẹ
- 1 tbsp epo
- 2 nla pinches ti iyọ
- 1 nla fun pọ ti ata
- 1 nla fun pọ ti nutmeg
Curry potato mushrooms:
- 600 g Potatoes (cleaned and cut 300 g)
- 1 tsp iyọ
- 1 tsp Awọn irugbin Caraway
- 1 tsp Iyẹfun Korri kekere
Lati ṣe ọṣọ:
- 2 Awọn Disiki Lẹmọnu
- 2 Stalk Parsley
ilana
Fillet Salmon:
- Let the salmon fillet thaw and marinate with sweet soy sauce (2 tbsp) and lemon juice (2 tbsp) for about 30 minutes. Fry in a pan with oil (4 tbsp) on both sides for 3-4 minutes.
Cream spinach:
- Peel and finely dice the onion and garlic. Fry in a saucepan with oil (1 tbsp) and add the leaf spinach. Heat everything slowly / carefully. Season with salt (2 big pinches), pepper (1 big pinch) and nutmeg (1 big pinch).
Curry potato mushrooms:
- Peel the potatoes, shape them into potato mushrooms (see my recipe: Potato mushrooms) and cook in salt water (1 teaspoon) with caraway seeds (1 teaspoon) and mild curry powder (1 teaspoon) for about 20 minutes and drain.
Sin:
- Serve the salmon fillet with creamy spinach and curry potato mushrooms, garnished with a lemon wedge and parsley.
Nutrition
Sìn: 100gAwọn kalori: 787kcalAwọn carbohydrates: 2.6gAmuaradagba: 1.4gỌra: 87.2g
