Creamy Lemon Salmon

Servings: 4

Preparation: 5 minutes

Cooking: 10 minutes

Ingredients

• 4 salmon steaks
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 125 ml (½ cup) Rickards dark beer
• 2 cloves garlic, chopped
• 1 l (4 cups) baby spinach leaves
• 15 ml (1 tbsp) maple syrup
• 15 ml (1 tbsp) horseradish
• 2 lemons, juice
• 250 ml (1 cup) 35% cream
• 4 portions of fresh pasta, cooked
• Salt and pepper to taste

Preparation

1. In a hot pan, brown the fish steaks coated in Mycryo butter or in the fat of your choice, 2 minutes on each side.
2. Deglaze with beer, add garlic, spinach, maple syrup, horseradish, lemon juice and reduce slightly.
3. Add cream and cook for another 2 minutes. Check seasoning.
4. Serve with fresh pasta.