Grilled Salmon Fillet with Sweet Potato Puree and Creamy Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s) with skin (preferably fresh)
- 500 g sweet potato (s)
- 2 cm ginger
- 0.25 ¼ bunch parsley, smooth
- 0.5 ½ lime (s), juice from it
- 1 pinch cayenne pepper
- 0.5 pinch ½ (s) sea salt
- 50 g butter
- Nutmeg
- 400 g spinach leaves, frozen
- 0.5 tablespoon ½ flour
- 75 g cream
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- First, peel the sweet potatoes, cut into small cubes and bring to the boil in lightly salted water. Chop the ginger and simmer with the potatoes for 10-15 minutes. Drain the potatoes, add the butter, the lime juice and the parsley and carefully puree with the hand blender - or mash with the pounder. Season to taste with sea salt, pepper, cayenne pepper and nutmeg.
- Put the spinach in a saucepan and defrost over medium heat, stirring occasionally. Then bring to the boil, add the cream and season with salt, pepper and nutmeg to taste. To thicken the spinach a little, sieve in the flour, stirring constantly (prevents lumps).
- Wash the fish and pat dry. Then season with sea salt and pepper and place with the skin side on the (contact) grill. If possible, fix the lid of the contact grill in the upper position so that the fish is not crushed. Otherwise, better leave the lid open.
- Do not turn the salmon, this will create a crust on the underside, while the rest will only be lightly cooked. This keeps the fish very juicy.
- You can also cook the fish in the pan over high heat with a little oil. Don`t turn the salmon here either.
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