← All recipes

🍽️ Colorful Plate with Wild Salmon, Potatoes and Mustard Dip

606 kcal · 30 min · 4 servings

Ingredients

• 600 g raw salmon fillet (very fresh)
• 1 kg new potatoes (small)
• 4 handfuls spinach
• salt
• pepper (freshly ground)
• 1 lemon (freshly squeezed)
• 3 tbsp coarse-grained mustard (e.g. Dijon mustard)
• 6 tbsp fish stock (from the jar)
• 5 tbsp olive oil (cold pressed)
• 1 tbsp honey

Instructions

1. 1. Place the potatoes in a pot with plenty of water.
2. 2. Boil the potatoes for 10 to 15 minutes until they are soft.
3. 3. Remove the potatoes from the water and let them cool down briefly.
4. 4. Peel the potatoes and set them aside.
5. 5. Wash the spinach thoroughly under running water.
6. 6. Remove any thick stems or wilted leaves from the spinach.
7. 7. Put the damp spinach into a pot.
8. 8. Heat the pot on medium heat.
9. 9. Let the spinach wilt until it is soft.
10. 10. Slice the wild salmon into very thin slices using a sharp knife.
11. 11. Drizzle lemon juice over the salmon slices.
12. 12. Put mustard, fish stock, olive oil, and honey into a bowl.
13. 13. Stir the ingredients vigorously until the sauce is smooth.
14. 14. Season the potatoes and spinach with salt and pepper to taste.
15. 15. Distribute the potatoes onto four plates.
16. 16. Place the spinach and salmon slices on top of the potatoes.
17. 17. Add 2 to 3 tablespoons of the mustard sauce over each dish.
18. 18. Serve the food immediately while warm.

Nutrition per serving

• kcal: 606
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 44 g