Salmon with Yogurt Sauce and Spinach

Ingredients

• 4 slices salmon fillet (skinless, about 140 g each)
• 3 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 2 shallots
• 2 tbsp olive oil
• 350 ml fish stock (from a jar)
• 600 g Spinach
• 1 Garlic clove
• nutmeg
• 2 egg yolks
• 150 g yogurt
• lemon zest

Instructions

1. 1.

   Drizzle salmon fillets with 2 tbsp lemon juice, season with salt and pepper. Peel and finely dice the shallots. Place half of the shallots in a greased baking dish and lay the salmon slices on top. Heat the stock until just below boiling point, pour into the dish, and cover with foil. Bake in a preheated oven at 180°C (middle rack) for 10 minutes.

2. 2.

   Wash, trim, and rinse the spinach. Peel and chop the garlic. In a wide pot heat the remaining oil and sauté the remaining shallots with the garlic until translucent; add the spinach while still damp and let it wilt. Season with salt, pepper, and nutmeg.

3. 3.

   For the sauce whisk the egg yolks with yogurt and the remaining lemon juice over a double boiler until frothy. Season the yogurt foam with salt and pepper, then fold in lemon zest if desired.

4. 4.

   Plate the salmon with spinach and yogurt foam on warmed plates. Serve with boiled potatoes.