Salmon cutlet with spinach

Name: Salmon cutlet with spinach
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Wild rice mixture; 7-10 Tbsp salt, white pepper; 1 (approx. 150 g) Salmon cutlet; 1 small onion; 75 g Mushrooms; 250 g leaf spinach; 1 1/2 tsp (approx. 7 g) Oil; 6-8 TABLESPOONS Vegetable broth; 1 TEASPOON sauce thickener; 7-10 Tbsp Dill; 1 tablespoon (15 g) ripened cream; 1-2 TEASPOONS Lemon juice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Wild rice mixture
7-10 Tbsp salt, white pepper
1 (approx. 150 g) Salmon cutlet
1 small onion
75 g Mushrooms
250 g leaf spinach
1 1/2 tsp (approx. 7 g) Oil
6-8 TABLESPOONS Vegetable broth
1 TEASPOON sauce thickener
7-10 Tbsp Dill
1 tablespoon (15 g) ripened cream
1-2 TEASPOONS Lemon juice

Directions

1
Boil the rice in just under 1/8 l salted water. Cover and let it swell for about 20 minutes at low heat
2
Wash the salmon chop and pat dry. Peel and chop the onion. Clean, wash and slice the mushrooms. Clean spinach, wash thoroughly and drain
3
Heat 1 teaspoon of oil in a coated frying pan. Fry the salmon for 4-5 minutes on each side. Fry the onion and mushrooms in a pan in 1/2 tsp. hot oil. Add spinach and sauté briefly. Seasoning
4
Season salmon and keep warm. Deglaze the gravy with stock, bring to the boil and thicken slightly. Wash and chop the dill. Stir dill and cream into the sauce. Season to taste with salt, pepper and lemon juice. Serve everything
5
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