Spinach in lemon-yoghurt sauce with salmon filet

Name: Spinach in lemon-yoghurt sauce with salmon filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Spinach; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 600 g Salmon fillet; 2 TABLESPOONS Lemon juice; 250 g Mild organic yoghurt; 1 TEASPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp Lemon slices and julienne

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Spinach
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
600 g Salmon fillet
2 TABLESPOONS Lemon juice
250 g Mild organic yoghurt
1 TEASPOON Cornstarch
1 pinch Sugar
7-10 Tbsp Lemon slices and julienne

Directions

1
Clean the spinach, wash thoroughly and drain. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add the spinach and let it collapse.
2
Season with salt, pepper and nutmeg. Wash salmon, cut into 4 pieces, dab dry and sprinkle with lemon juice. Heat 2 tablespoons of oil in a pan. Fry the salmon for 5 minutes on both sides. Season with salt and pepper. Put yoghurt in a pot. Stir in cornflour. Bring the yoghurt to the boil briefly over medium heat, remove from the heat immediately. Season to taste with salt, pepper and sugar. Arrange spinach and salmon on plates.
3
Put yoghurt in a pot. Stir in cornflour. Bring the yoghurt to the boil briefly over medium heat, remove from the heat immediately. Season to taste with salt, pepper and sugar. Arrange spinach and salmon on plates. Garnish with lemon slices and julienne. Serve with boiled potatoes