🍽️ Crunchy Mustard Salmon with Mashed Potatoes and Creamy Spinach

Name: Crunchy Mustard Salmon with Mashed Potatoes and Creamy Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: salmon fillet, frozen 400 g; shallots 2 pcs.; dill, fresh 5 g; parsley, fresh 5 g; toast bread 1 slices; sweet mustard 2 tbsp; olive oil 2 tbsp; salt pinch; pepper, black ground pinch; potatoes, floury 1 kg; garlic cloves 1 pcs.; leaf spinach 300 g; whipping cream 150 g; nutmeg, ground pinch

620 kcal · 30 min · 4 servings

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Ingredients

salmon fillet, frozen 400 g
shallots 2 pcs.
dill, fresh 5 g
parsley, fresh 5 g
toast bread 1 slices
sweet mustard 2 tbsp
olive oil 2 tbsp
salt pinch
pepper, black ground pinch
potatoes, floury 1 kg
garlic cloves 1 pcs.
leaf spinach 300 g
whipping cream 150 g
nutmeg, ground pinch

Instructions

1. Thaw the salmon in the refrigerator overnight.
2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
3. Halve one shallot, peel it, and chop it finely.
4. Wash the parsley and dill thoroughly.
5. Remove the coarse stems from the herbs and chop them finely.
6. Break the toast into small crumbs or process it in a food processor.
7. Mix the shallots, herbs, toast crumbs, sweet mustard, and one tablespoon of oil in a bowl.
8. Season the mustard mixture with salt and pepper.
9. Peel and wash the potatoes.
10. Cut the potatoes into quarters or eighths depending on their size.
11. Place the potatoes in a pot and cover them with salted water.
12. Bring the water to a boil and cook the potatoes for about 20 to 25 minutes until tender.
13. Rinse the salmon and pat it dry with a kitchen towel.
14. Place the salmon in a greased baking dish.
15. Season the fish with salt and pepper.
16. Spread the mustard mixture evenly over the salmon.
17. Bake the salmon in the oven for about 12 to 15 minutes.
18. Halve the second shallot, peel it, and dice it.
19. Peel the garlic and chop it finely.
20. Wash the spinach and let it drain.
21. Heat one tablespoon of oil in a pot over medium heat.
22. Sauté the diced shallots and garlic for 1 to 2 minutes until translucent.
23. Add the spinach and let it wilt.
24. Deglaze the spinach with cream.
25. Simmer the sauce for 2 to 3 minutes.
26. Season the spinach with salt and nutmeg.
27. Drain the potatoes and return them to the pot.
28. Let the potatoes steam off briefly.
29. Mash the potatoes into a fine puree.
30. Season the puree with salt and nutmeg.
31. Carefully remove the salmon from the oven.
32. Plate the salmon.
33. Serve the fish together with the mashed potatoes and spinach.
34. Enjoy your meal!

Nutrition per serving

kcal: 620
Protein: 35 g · Fett/Fat: 35 g · Carbs: 49 g