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Salmon in creamy coconut milk sauce with spinach and dill
(0)
45 min
Under an hour
Gurkerl Küche
Holen Sie sich ein Stück Exotik in Ihre Küche! Zartes Lachsfilet trifft auf eine cremige Sauce aus Kokosmilch, frischem Blattspinat und aromatischem Dill. Serviert mit Vollkornpasta ist dieses Gericht nicht nur ein geschmackliches Highlight, sondern auch eine wunderbar ausgewogene Mahlzeit, die in weniger als einer Stunde auf dem Tisch steht. Perfekt für ein gesundes Abendessen mit dem gewissen Etwas.
Preparation method
Preparation & Pasta
Cook the whole wheat pasta in plenty of salted boiling water until al dente. Cooking time varies depending on the type – follow the package instructions. After cooking, drain and set aside.
Meanwhile, finely chop the onion, press or finely grate the garlic. Wash the spinach thoroughly and chop roughly if necessary. Finely chop the dill as well.
Sear salmon & prepare sauce
Preheat the oven to 180 °C. Heat a large pan without fat. Place the salmon fillets skin-side down and sear for approx. 2 minutes. Then carefully turn them over and fry on the fleshy side for another 1.5 minutes. Remove the fillets from the pan and place them in a baking dish (approx. 20 x 30 cm).
Chef's tip
For an extra fresh note, you can add a few splashes of lemon juice over the salmon at the end. This harmonizes wonderfully with the coconut milk and dill.
Ingredients
Nutritional values
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