Baked salmon with spinach, red onion and curry

Ingredients for Baked salmon with spinach, red onion and curry

Instructions for Baked salmon with spinach, red onion and curry

To prepare the Baked salmon with spinach, red onion and curry recipe, please follow these instructions:

The red onions are peeled and a cross is cut in the top. Put some butter in the cross and sprinkle with salt and pepper. Place the onions in coarse salt at the bottom of a refractory dish and behind the onions in the oven at 210 degrees C. Alm. Oven for approx. 35 minutes.

The spinach is picked up for stalk and rinsed thoroughly. Blanch quickly in lets salted water.

On two pieces of paper or film, spinach is distributed in a strip of approx. 30 cm tall and same as the salmon fillets. Slices of salmon are distributed on top. Sprinkle with salt and pepper and.

The butter dough is rolled out. Place the salmon roll on one half of the dough and fold the other half over. Close the fish with a fork. Cut excess dough and brush the fish packet with egg whipped egg.

Bake at 210 degrees C. alm. Oven for approx. 20 minutes.

Cream fraiche is stirred with curry, salt and pepper.

Serve the wrapped salmon with red onion, curry cream and baked potatoes.