Salmon cutlet in lemon sauce (diabetics)

Name: Salmon cutlet in lemon sauce (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 7-10 Tbsp for 1 person; 7-10 Tbsp :; 45 g Wild rice mixture; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 150 g) Salmon cutlet; 1 (approx. 30 g) peeled onion; 50 g cleaned mushrooms; 200 g cleaned leaf spinach; 1 1/2 TSP. Oil; 60 ml Vegetable broth; 7-10 Tbsp vegetable binder; 2 stem(s) Dill or frozen dill; 1 tablespoon (15 g) ripened cream; 1 TEASPOON Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
7-10 Tbsp for 1 person
7-10 Tbsp :
45 g Wild rice mixture
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 150 g) Salmon cutlet
1 (approx. 30 g) peeled onion
50 g cleaned mushrooms
200 g cleaned leaf spinach
1 1/2 TSP. Oil
60 ml Vegetable broth
7-10 Tbsp vegetable binder
2 stem(s) Dill or frozen dill
1 tablespoon (15 g) ripened cream
1 TEASPOON Lemon juice

Directions

1
Boil the rice in 1/8 litre salted water. Let it swell for 20-25 minutes at low heat
2
Wash the salmon chops and dab dry. Chop the onion. Wash and slice the mushrooms. Wash spinach thoroughly and drain well. Heat 1 teaspoon of oil. Fry the salmon for 4-5 minutes on each side. Season with salt and pepper. Fry onion and mushrooms in 1/2 teaspoon of hot oil. Add the spinach and let it collapse. Season with salt and pepper. Take out the salmon. Loosen the gravy with broth, bring to the boil and thicken slightly. Wash and chop the dill. Stir dill and cream into the sauce. Season with salt, pepper and lemon juice. Serve everything
3
Vital Tip: Spinach strengthens our immune system and is particularly good for blood formation