Salmon Spinach Stew - Laxgryta med spenat

SALMON SPINACH STEW

Laxgryta med spenat

Serves 2

14 oz salmon fillets

0.8 cup cream (doesn't have to be heavy cream)

1 tablespoon flour

½ chicken bouillon cube

grated zest from 1/4 lemon

1 teaspoon honey

salt, pepper

5½ oz frozen leafy spinach

1 tablespoon butter or margarine

Cut the salmon in large dice. Beat cream, flour and crumbled bouillon cube in a saucepan. Add lemon zest and honey and simmer for 3 minutes. Flavor to taste with salt and pepper. Add salmon cubes and gently turn them around in the sauce, then simmer for about 3 minutes. 

Sauté the spinach in the fat in a frying pan until thawed and the liquid has disappeared. Flavor to taste with salt and pepper. 

Serve the stew with spinach and boiled potatoes.

Enjoy!

Bella