Baked wild salmon m. spinach in white wine sauce with salad and rice

Ingredients for Baked wild salmon m. spinach in white wine sauce with salad and rice

Instructions for Baked wild salmon m. spinach in white wine sauce with salad and rice

To prepare the Baked wild salmon m. spinach in white wine sauce with salad and rice recipe, please follow these instructions:

Baked wild salmon: Cooked in oven from frozen. Preheat the oven to 200 ° c. Place the product on a preheated baking sheet-possibly. on baking paper-in the middle of the oven. The cooking time for the oven is about 50 minutes at 200 ° c or hot air oven about 45 minutes at 180 ° c ... Let rest 5 minutes before slicing the product and serving. Carefully cut out the puff pastry with a jagged breadknife. By more than 2 servings in the oven baking time will be extended.

Salad with rice: Salad with 6 cups cold cooked rice or bulgur, mixed with 50 g desalted, tender spinach leaves, 50 g beetroot leaves, 1 bdt. Green asparagus cut into smaller pieces, and 50 g sundried cranberries.

Dressing: mix ½ cup lemon juice, 1 tsp. usprøjtet lemon, zest of 1 dl olive oil, coarse salt and pepper, and toss it in the salad just before serving.

Baked wild salmon can be served cold.

Tips:
Starter 6 pers.-main course 4 pers.