Salmon and Spinach Skillet
Lachs-Spinat-Pfanne von Spoonsparrow: Cooked wheat with a fruity orange aroma is a delicious meal for the whole family served with tender salmon fillet.
Ingredients
- 1 Bio Orange
- 100 g pre-cooked wheat kernels (e.g., Ebly)
- Salt
- 450 g fresh spinach
- 30 g small onions (1 small onion)
- 250 g Salmon fillet
- Pepper
- 1 tbsp Rapeseed Oil
- fresh nutmeg
Instructions
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1.
Wash the orange, dry it, and zest finely.
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2.
Halve the orange and squeeze out the juice.
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3.
Bring 150 ml of lightly salted water to a boil in a pot. Add the wheat and let it boil once.
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4.
Measure out 60 ml of orange juice and mix it with half of the orange zest, then add it to the wheat. Cover and cook on low heat for 10 minutes.
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5.
Meanwhile, clean the spinach, wash it thoroughly, and cut off the thick stems. Spin the spinach dry and roughly chop the large leaves.
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6.
Peel and finely dice the onion.
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7.
Rinse the salmon fillet, pat it dry, and cut it into cubes. Mix the remaining orange juice with the remaining orange zest in a small bowl.
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8.
Turn the salmon cubes in the mixture, salt and pepper them all over.
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9.
Heat the oil in a large non-stick pan and sauté the diced onion until translucent.
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10.
Add the spinach, season with salt and pepper. Grate some nutmeg directly into it.
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11.
Mix in the salmon cubes and cook everything over medium heat for about 5 minutes, turning several times. Serve the salmon and spinach skillet with the orange wheat.
