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Salmon fillets in dill cream

with fresh spinach and eggs

Salmon fillets in dill cream

with fresh spinach and eggs

Duration
approx. 30 min.
Effort
moderate

Ingredients for 4 people

  • 500 gSpinach
  • 1 BunchSpring onions
  • 2Garlic cloves
  • 1Lemon
  • 4Eggs
  • 4Salmon fillets (150 g each)
  • 6 TbspVegetable oil
  • 250 mlKühne [39289]
  •  Pinch sugar

Nutritional information

Approx. 799 kcal (3339 kJ) / 42 g protein / 61 g fat / 10 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Lachsfilets in Dillcreme mit frischem Spinat und Eiern

1. Wash the spinach thoroughly, remove the large stems, drain well. Cut the spring onions into rings, peel garlic and cut into thin slices. Zest half of the lemon in thin strips.

2. Cook the eggs for 7 minutes and set aside until ready to serve.

3. Season the salmon with salt and pepper, sear in oil on all sides in succession until golden brown, remove from the frying pan and set aside. Sauté the spring onions in vegetable oil, add Kühne Yoghurt & Dill Dressing and heat. Season with salt, pepper and a pinch of sugar. Carefully add the salmon and let marinate for about 4 minutes.

4. Sauté the spinach with garlic and lemon zests in oil for about 2 minutes until it wilts. Season with salt and pepper. Peel the eggs from their shells, cut into halves and serve with the spinach to the salmon.

*Tip: the cooking time applies to eggs at room temperature. Chilled eggs need about 30 seconds longer.*

1. Wash the spinach thoroughly, remove the large stems, drain well. Cut the spring onions into rings, peel garlic and cut into thin slices. Zest half of the lemon in thin strips.

2. Cook the eggs for 7 minutes and set aside until ready to serve.

3. Season the salmon with salt and pepper, sear in oil on all sides in succession until golden brown, remove from the frying pan and set aside. Sauté the spring onions in vegetable oil, add Kühne Yoghurt & Dill Dressing and heat. Season with salt, pepper and a pinch of sugar. Carefully add the salmon and let marinate for about 4 minutes.

4. Sauté the spinach with garlic and lemon zests in oil for about 2 minutes until it wilts. Season with salt and pepper. Peel the eggs from their shells, cut into halves and serve with the spinach to the salmon.

*Tip: the cooking time applies to eggs at room temperature. Chilled eggs need about 30 seconds longer.*