Salmon in lemon sauce with spinach

Name: Salmon in lemon sauce with spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 big onion; 1 Garlic clove; 1 tsp (30 g) + 2 tablespoons butter; 600 g Frozen leaf spinach; 1 Organic Lemon; 500 g Salmon fillet; 7-10 Tbsp salt, pepper, nutmeg; 1 go. tablespoon flour, 1/4 l milk; 1 TEASPOON Vegetable broth; 5 TABLESPOONS Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 big onion
1 Garlic clove
1 tsp (30 g) + 2 tablespoons butter
600 g Frozen leaf spinach
1 Organic Lemon
500 g Salmon fillet
7-10 Tbsp salt, pepper, nutmeg
1 go. tablespoon flour, 1/4 l milk
1 TEASPOON Vegetable broth
5 TABLESPOONS Whipped cream

Directions

1
Peel and finely dice the onion and garlic. Sauté garlic and 2/3 of the onion in 1 tsp. hot butter. Add undefrosted spinach and some water. Cover and defrost at low heat for about 15 minutes and heat
2
Wash and dry the lemon. Grate the peel finely, squeeze the juice. Wash salmon, dab dry. Cut into 8-12 thin slices. Sprinkle with 1-2 tbsp lemon juice. Heat 1 tbsp. fat in a large coated pan. Fry the salmon for 2-3 minutes on each side. Season with salt and pepper, keep warm
3
Heat 1 tablespoon of butter in the frying fat. Fry the rest of the onion in it. Briefly sauté the flour in it. Stir in 1/4 l water, milk and stock. Bring to the boil and simmer for about 5 minutes. Stir in cream and peel. Season to taste with salt, pepper and approx. 2 tbsp. lemon juice
4
Season spinach with salt, pepper and nutmeg. Serve with salmon and lemon sauce. Served with: wild rice mixture