You won’t believe it but salmon filet and spinach goes very well together, as well as spinach and Feta cheese. All three together are most delicious!
For this dish I prefer frozen salmon filets. As the potatoes take long time to cook the cooking time of the frozen fish corresponds better than the fresh.
I have tried a different kind of cooking times and methods. Strangely cooking the potatoes in the broth together with the fish and spinach takes really long and still they seem to be uncooked while the salmon turned out “dead”. That is why last time I made this dish I pre-cooked the potatoes.
To cut the potatoes into thin slices I recommend to use a “Mandoline” cutter. Let the slices stand in water for a few minutes then drain.
What you need:
750 gr salmon fish filet – frozen
750 gr fresh spinach
1 medium onion
500 gr potatoes
200 gr soft Feta cheese
250 ml vegetable broth
1 glass dry white wine
1/4 tsp. sweet paprika powdersome olive oil
How to prepare it:
Clean and wash the spinach well under water. Chop the onion.
In a pot heat some olive oil on high and fry the onions until tender but not brown. Reduce the heat on medium and add the spinach. Add some salt and stir until spinach has fallen together. Season with salt, pepper and paprika powder.
Add the dry white wine and let cook on medium heat for appr. 10 minutes.
Peel the potatoes and cut into very thin slices. Place the slices in layers in a tin (20x30cm), add the vegetable broth and some salt. Let cook in the preheated oven on air at 200ºC for at least 20 minutes.
Place the salmon filets on top of the potatoes and cover with the spinach, adding also the remaining liquid from cooking. Sprinkle with Feta cheese and cover slightly with aluminum foil. Let cook in the oven for another 1 hour, removing the foil after 30 minutes.