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