Fried salmon with spinach vegetables
easy
30 mins
30 mins
Ingredients
- 1 small onion
- 1 Garlic clove
- 75 g Wild rice mixture mixture
- 7-10 Tbsp Salt
- 200 g Spinach
- 1 (approx. 180 g) Salmon cutlet
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp freshly ground white pepper
- 2 TABLESPOONS Oil
- 100 g Mushrooms
- 1-2 stem(s) Dill
- 100 ml Broth (Instant)
- 50 g Whipped cream
- 25 ml dry white wine
- 1 str. Tbsp light sauce thickener
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Dill flowers, lemon and dill flags
Directions
- 1
Peel and finely chop the onion. Peel and slice the garlic. Put rice in 150 ml boiling salted water. Cover and let it swell for about 20 minutes at low heat. Meanwhile clean and wash the spinach, put it in boiling salted water and cook for 1 minute.
- 2
Pour onto a sieve and drain well. Wash fish thoroughly, dab dry with kitchen paper, sprinkle with lemon juice and season with salt and pepper. Heat 1 tablespoon of oil in a small pan, fry the fish in it over medium heat on each side for about 4 minutes. In the meantime clean and slice the mushrooms. Heat the rest of the oil. Fry the mushrooms, onion and garlic, add spinach, steam for about 2 minutes and season with salt and pepper. Wash the dill, dab dry and cut finely. Remove fish from the pan and keep warm. Deglaze frying fat with stock, cream and wine, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper.
- 3
Fry the mushrooms, onion and garlic, add spinach, steam for about 2 minutes and season with salt and pepper. Wash the dill, dab dry and cut finely. Remove fish from the pan and keep warm. Deglaze frying fat with stock, cream and wine, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Sprinkle rice, fish, sauce with dill and arrange spinach on a plate. Serve garnished with dill blossoms, lemon and dill flags
Nutrition Facts
990 kcal
67 g
57 g
45 g
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