Ingredients
For the salmon -
400g – 450g salmon fillets (preferably skinless)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 large lemons
For the vegetable medley -
1 large carrot
150g – 200g spinach leaves (I used baby spinach leaves)
1 tablespoon butter
1 tablespoon cooking oil
1 tablespoon minced garlic
Salt and pepper to taste
For the sauce -
2 stalks of lemon grass (ends only, outer leaves removed)
1 tablespoon butter
150ml fresh cream
1 tablespoon lemon juice
1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes)
Chives to garnish
Description
Foodista
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