Lynstegt salmon with spinach and potato wedges

Ingredients for Lynstegt salmon with spinach and potato wedges

Instructions for Lynstegt salmon with spinach and potato wedges

To prepare the Lynstegt salmon with spinach and potato wedges recipe, please follow these instructions:

Put potato boats on a wax paper, drip oil over those pieces and sprinkle with salt. Behind them in the oven at 225 degrees until golden, tender and crispy, about 45 min.
Put the salmon on a hot plate with skin side down with a teflon coating. Grate them on the skin side 4-5 min. Sprinkle salt and pepper on the fish, put a lid over the Pan and let the fish tow to the flesh is firm.
Heat oil in sauté pan. Grate the garlic and ginger in it, mix the spinach leaves in-ad a few laps and surged under omrøringe for a few minutes until the leaves have fallen together. Season with salt and pepper and serve the fish on the warm salad.
Roast coriander seeds and cumin seeds in a dry pan, sprinkle the mixture over the fish and spinach and serve with potato wedges and bread.

Tips:
For potato boats can it taste very good with Carol Hansson's organic Red dip powder it should just mix with some creme fraiche. Price for the dip is about 30 dollars