Salmon with Spinach Recipe With Cooking Video

Name: Salmon with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: leaf spinach fresh 1 kg; shallots 2 pc; clove of garlic 1 pc; butter 30 g; dry white wine 80 ml; Cream 2 mug; Salt 1/4 tsp; Pepper black, ground 4-6 pinch; Cayenne pepper 1 pinch; nutmeg 4 pinch; Salmon fillet 2 pc; sun flower oil 1 tsp; truffle oil 1 tsp; Maize starch 1 tsp; Butter cold 40 g

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Recipe picture of salmon with spinach — Salmon served with spinach and cream sauce Background boiled potatoes

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Salmon with Spinach Recipe is a wonderful low carb diet dish if you omit the well-known side dishes in the form of potatoes or ribbon noodles.

The preparation of salmon and the important and relevant information for the preparation of fresh spinach leaves I explain to you quickly in this article.

A cooking video of salmon with spinach accompanies you while cooking in your kitchen.

I wish you good luck and a good appetite!

Table of Contents

1. Recipe Salmon with Spinach
2. Nutritional Values
3. Prepare Fresh Spinach With Salmon Step by Step
4. Prepare Cream Sauce, Now It Will Be Delicious!
5. Tips For Salmon And Finish the Sauce
6. More Ideas

1. Recipe Salmon with Spinach

I like to refine my cream sauce with salmon with a little white truffle oil.

This gives the dish a fine, light truffle taste and puts it in the category of star cuisine.

Salmon with Spinach

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1180

Total Time 25 Min.

Preparation Time 10 Min.

Cook Time 15 Min.

Simple guide to prepare salmon with spinach.

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Ingredients

1	kg	leaf spinach fresh (or 500 g deep-frozen spinach)
2	pc	shallots (or yellow onions)
1	pc	clove of garlic
30	g	butter
80	ml	dry white wine
2	mug	Cream (or soy cream)
1/4	tsp	Salt
4-6	pinch	Pepper black, ground
1	pinch	Cayenne pepper
4	pinch	nutmeg
2	pc	Salmon fillet
1	tsp	sun flower oil
1	tsp	truffle oil (white truffle oil to supplement the cream sauce)
1	tsp	Maize starch (to taste to the sauce bind or 1 tsp linseed)
40	g	Butter cold (mix the sauce to taste to make it foamy)

Instruction

Spinach

Wash spinach

Wash the spinach in plenty of cold water and change the water 2-3 times.

Sand and other unwanted substances can be easily removed by washing and moving the spinach several times in water.

Place the leaf spinach on a sieve and drain.

Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.

Clean spinach

Place the spinach leaves in a sieve and drain.

You can tear off the leaf stalks or leave them on the leaves for a high-fibre spinach vegetable.

Finely dice shallots — Whole and skinned shallot, peeled and diced.

Prepare shallots

Peel shallots and garlic clove and finely dice them.

Please use a sharp knife and do not chop the ingredients.

Sweat the shallots and garlic cubes in a large pot with the butter for a few minutes until translucent.

Spinach with onions and garlic clove in a pot. — Add raw spinach to the onion and garlic.

Cook Spinach

Place the spinach in the pot and cook with the lid on high heat for 2-3 minutes until the spinach has collapsed.

Add the cream and bring to the boil once.

Season with salt, pepper, cayenne pepper and nutmeg and leave to stand next to the stove without lid.

Salmon

Skin salmon

Remove the skin from the salmon fillets:

To do this, cut the salmon fillets into portions and place them skin side down on a kitchen board.

Remove the skin by making a horizontal cut with a sharp knife.

Thinly slice off the thin, dark parts.

You can find the detailed instructions in the cooking school salmon fillet skinning and preparation.

Fry salmon

Season the salmon fillet with salt and pepper and fry in a pan on both sides.

The salmon should be juicy cooked on the inside, which means briefly roasted and then cooked over a low heat, so that a tender fish fillet comes to the plate.

Alternatively, in the article above under point 3, I describe further variants for cooking, poaching or roasting salmon fillets.

Bind sauce

Mix the cornstarch. — Mixing cornstarch to thicken.

Finalize sauce

Strain the cream sauce through a fine sieve into an extra pot and bring to the boil.

Mix the corn starch with a little cold water and add to the boiling cream sauce.

Add cold butter and truffle oil to the sauce and mix until foamy.

Finishing

Serve

Arrange the spinach on hot plates, add the salmon fillet and add the foamy cream sauce to the dish.

Serve quickly – enjoy your meal!

Video

2. Nutritional Values

As described in the introduction, this dish with salmon is low carb if you omit the side dishes.

The nutritional value calculation and calorie data are therefore without potatoes.

Note: You can replace the corn starch used to bind the sauce with linseed.

Mix the linseed in the sauce and let the cream sauce rest for about 10 minutes.

This will save you additional carbohydrates.

3. Prepare Fresh Spinach With Salmon Step by Step

Let’s start with spinach: Please wash spinach several times in cold water.

Packaged spinach is often rinsed with chlorinated water to ensure a longer shelf life.

Therefore, even if the spinach looks clean, it is essential to wash it sufficiently again.

After all, the spinach should make you happy and not disinfect you.

After washing, dry the spinach on a sieve. Spinach wash like star chef:

Take a look at my contribution – how to prepare leaf salad and wash it properly.

I use one or two shallots or yellow onions and some garlic as basis for the spinach preparation.

I dice both ingredients finely and sweat them glassy in a large pot.

Next deglaze with a little dry white wine, now it’s time to prepare the spinach, which may now also be in the pot.

If the spinach is in the pot, quickly put the lid on the pot and boil over high heat for about 2 minutes.

This process ensures that the spinach collapses quickly and immediately cooks quickly…and retains its green colour.

Spinach comes green on my plate and not grey, short cooking time is important for leaf spinach!
Tip from Chef Thomas Sixt

Dice the shallot — Halve the shallot and cut into fine cubes.

4. Prepare Cream Sauce, Now It Will Be Delicious!

Spinach with cream sauce is made with me in a pot.

That is practical, so it goes on… the spinach has now collapsed in the pot due to the heat and has lost its salad-like volume.

Next, I add cream or soy cream and boil the creamed spinach vigorously once.

NOW season with salt, pepper, some cayenne pepper and nutmeg.

In the cooking video I show a different order, the cream is put into the pot before the spinach.

Both variations work wonderfully!

The sauce is now almost ready and the spinach should wait without lid for the salmon, which we prepare now.

I now pass the cream sauce through a fine sieve into an extra pot.

Bring the sauce to the boil quickly with the salmon, stir some corn starch in cold water to bind the sauce and add to the boiling cream sauce.

Finally mix the sauce with cold butter and truffle oil.

Squeeze out the spinach and put it on the plate, add the salmon fillet and finish the dish with the sauce.

Prepare the sauce without lumps. — Binding sauce made easy, stir cornstarch with cold cream to prevent clumping.

5. Tips For Salmon And Finish the Sauce

You can now prepare the salmon in 3 ways:

5.1. Fry the Salmon in the Pan

Fry the salmon in a frying pan:

Add the dried salmon without skin and fry it in a pan on both sides with a little oil or without oil for a few minutes.

Remove the heat and continue cooking the fish until the core is no longer glassy but still very juicy.

Season with salt and pepper and arrange on top of the spinach.

Salmon fry with butter — Salmon fillet fried with butter in the pan.

5.2. Poach or simmer the Salmon in the Cream Sauce

Simply place the salmon in the cream sauce and cook it standing next to the stove with or without a lid.

This is a variant of poaching, the salmon is then not quite as pretty as roasted.

5.3. Prepare Salmon in the Oven

Put the salmon dry on a plate, brush with olive oil or melted butter, season with salt and pepper and cook in the oven at 120 °C hot air for about 12 minutes.

This variant of salmon in the oven is my favourite because there are hardly any odours and I also heat the plates in the oven.