Salmon Fillet on Tomato and Spinach Sauce As Well As Feta and Rice
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), frozen or fresh
- 1 small onion (s)
- 3 tomato (s)
- 100 g spinach leaves, fresh
- 100 g feta cheese
- 1 sachet rice, 25 g
- 100 ml white wine or broth
- 150 ml cream
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the frozen salmon fillets. Cut the onion and tomatoes into small pieces. Wash the spinach.
- Cook the rice according to the instructions on the packet.
- Fry the salmon fillets in a pan in the oil on both sides and season with pepper. Take the fish out of the pan and possibly keep it warm in aluminum foil.
- Steam the onion in the same pan at medium or higher temperature until translucent. Add the tomatoes and fry briefly. Deglaze everything with wine and simmer for a few minutes. Fold in the spinach under low heat until it has collapsed. Stir in the cream, season everything vigorously with salt and pepper.
- At the end, briefly return the salmon fillets to the pan and sprinkle the crumbled feta cheese on top.
- Then arrange the dish with the rice on plates.
- You can also enjoy baguette, salad or the rest of the wine.
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