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Orzo with Salmon and Spinach
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- 1 garlic clove
- 80 g onions, quartered
- 20 g olive oil
fresh salmon fillets, skinless (approx. 125 g each)
or frozen salmon fillets, skinless, defrosted (approx. 125 g each)
- 2 tsp paprika
- 2 sprigs fresh dill, leaves only
- 600 g water
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- ½ - 1 tsp fine sea salt, to taste
- 170 g orzo
- 200 g cream, min. 30% fat (double or whipping cream)
- 2 tsp cornflour
- 1 Tbsp freshly squeezed lemon juice
- ½ tsp ground black pepper, plus extra for sprinkling
- 200 g fresh baby spinach
- 100 g cherry tomatoes, halved
- per 1 portion
- 2344 kJ / 560 kcal
- 28 g
- 37 g
- 32 g
- 4.1 g
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