Spinach salad with salmon

Name: Spinach salad with salmon
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Potatoes, salt; 50 g Salmon fillet; 1/2 TEASPOON Lemon juice; 2 tablespoons (50 g) low-fat yoghurt; 1 knife tip Mustard (e.g. more granular); 1 TABLESPOON Mineral water; 7-10 Tbsp colourful pepper; 75-100 g tender leaf spinach or lettuce; 7-10 Tbsp untreated lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Potatoes, salt
50 g Salmon fillet
1/2 TEASPOON Lemon juice
2 tablespoons (50 g) low-fat yoghurt
1 knife tip Mustard (e.g. more granular)
1 TABLESPOON Mineral water
7-10 Tbsp colourful pepper
75-100 g tender leaf spinach or lettuce
7-10 Tbsp untreated lemon

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 10-15 minutes. Drain, cool down a little
2
Meanwhile wash the salmon, dab dry and cut into pieces. Sprinkle with lemon juice. Heat 2 tablespoons of water and some salt in a small pot or pan. Steam salmon covered in it for 2-3 minutes. Lift out, drain and let cool down a little
3
Stir yoghurt, mustard and mineral water until smooth. Season to taste. Clean, wash and cut the spinach into bite-sized pieces. Serve with potatoes and salmon. Spread yoghurt dressing over it. Garnish with pepper and lemon
4
Now the season for summer spinach begins. Its leaves are so tender that you can eat it even raw. Buy organic goods for it, if possible, because they have less nitrate