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🥗 Salmon, Potato and Spinach Salad with Dill and Cream

560 kcal · 30 min · 4 servings

Ingredients

• 250 g spinach leaves
• 800 g small waxy potatoes
• salt
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 tsp hot mustard
• 60 ml vegetable broth
• sugar (to taste)
• 500 g salmon fillet (kitchen-ready, skinless, whole)
• 1 tbsp clarified butter
• 2 tbsp roughly chopped dill
• 4 tbsp sour cream

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Spin the spinach dry.
3. 3. Wash the potatoes thoroughly.
4. 4. Bring water with salt to a boil.
5. 5. Boil the potatoes in their skins for about 25 minutes until tender.
6. 6. Drain the potatoes.
7. 7. Let the potatoes steam dry for a moment.
8. 8. Cut the potatoes into halves or quarters depending on their size.
9. 9. Whisk together vinegar, oil, one tablespoon of lemon juice, salt, pepper, mustard, and vegetable broth in a bowl.
10. 10. Adjust the dressing mixture to taste with sugar.
11. 11. Pour the dressing over the warm potatoes.
12. 12. Wash the salmon fillet.
13. 13. Pat the salmon dry.
14. 14. Season the salmon with salt and pepper.
15. 15. Heat clarified butter in a pan.
16. 16. Fry the salmon in the hot clarified butter until crispy on both sides.
17. 17. Drizzle the cooked salmon with the remaining lemon juice.
18. 18. Remove the salmon from the pan.
19. 19. Break the salmon into bite-sized pieces.
20. 20. Toss the spinach, dill, and salmon pieces into the potatoes.
21. 21. Divide the salad among small bowls.
22. 22. Serve the salad with a spoonful of sour cream per portion.

Nutrition per serving

• kcal: 560
• Protein: 31 g · Fett/Fat: 32 g · Carbs: 35 g