Spinach salmon ragout with spring onions

Name: Spinach salmon ragout with spring onions
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g young spinach; 400 g Salmon fillet without skin; 2 packs pre-cooked long grain wild rice mixture (1 minute cooking time); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (80 g) Onion; 7-10 Tbsp Lemon wedges and spring onion rings

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g young spinach
400 g Salmon fillet without skin
2 packs pre-cooked long grain wild rice mixture (1 minute cooking time)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (80 g) Onion
7-10 Tbsp Lemon wedges and spring onion rings

Directions

1
Wash and drain the spinach. Wash fish, dab dry and cut into cubes. Cook the rice in the cup covered in boiling water for about 12 minutes. Heat 1 tablespoon of oil in a large pan.
2
Fry the fish in the pan for 2-3 minutes until golden brown all around, season with salt and pepper and remove, keep warm. Peel and finely dice the onion. Add the spinach, 2 tablespoons of water and the diced onion to the pan and fry for approx. 3 minutes while tossing until the spinach collapses completely.
3
Add salmon. Season the spinach and salmon ragout with salt and pepper. Turn out the rice from the cups onto preheated plates. Serve the ragout, garnish with lemon wedges and spring onion rings.