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🍽️ Salmon and Spinach Roll

385 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and remove any tough stems.
  2. 2. Bring a small amount of water with salt to a boil.
  3. 3. Add the spinach to the boiling water for 30 to 40 seconds.
  4. 4. Lift the spinach out of the water using a slotted spoon.
  5. 5. Place the spinach immediately into ice water to stop the cooking process.
  6. 6. Let the spinach drain well.
  7. 7. Squeeze out any remaining liquid from the spinach.
  8. 8. Finely chop the spinach leaves.
  9. 9. Mix the chopped spinach with the egg yolks.
  10. 10. Slice the salmon fillet diagonally into pieces about 1 cm thick.
  11. 11. Lay out a large piece of cling film on your work surface.
  12. 12. Place the salmon slices on the film with slight overlap.
  13. 13. Shape the salmon into a rectangle about 30 x 20 cm.
  14. 14. Season the salmon with salt and pepper.
  15. 15. Spread the spinach and egg yolk mixture evenly over the salmon.
  16. 16. Season the spinach layer with salt and pepper as well.
  17. 17. Use the film to roll the salmon up tightly.
  18. 18. Twist the ends of the cling film tightly to seal.
  19. 19. Wrap the roll additionally in aluminum foil.
  20. 20. Twist the ends of the aluminum foil tightly as well.
  21. 21. Fill a wide pot with water to a depth of two finger widths.
  22. 22. Bring the water to a boil.
  23. 23. Place the salmon roll into the pot.
  24. 24. Cover the pot.
  25. 25. Let the roll cook at low heat for about 20 minutes.
  26. 26. Turn the roll occasionally during cooking.
  27. 27. Check for doneness: The roll should feel firm to the touch.
  28. 28. Peel the onions while waiting.
  29. 29. Dice the onions.
  30. 30. Heat the butter in a pot.
  31. 31. Sauté the onions in the butter until translucent.
  32. 32. Dust the onions with flour.
  33. 33. Stir the flour in well.
  34. 34. Deglaze the mixture with wine.
  35. 35. Add the fish stock.
  36. 36. Let the sauce cook for 2–3 minutes while stirring.
  37. 37. Season the sauce with salt and pepper.
  38. 38. Finish the sauce with the chicken broth.
  39. 39. Slice the cooked salmon roll into pieces.
  40. 40. Remove the foil afterwards.
  41. 41. Arrange the salmon slices on plates.
  42. 42. Strain the sauce through a sieve.
  43. 43. Pour the sauce over the salmon slices.
  44. 44. Garnish the dish with baby spinach.

Nutrition per serving