Keto raclette pans with salmon, spinach and dill

Keto raclette pans with cubes of salmon, baby spinach, dill soured cream and raclette cheese. A raclette dinner without potatoes, with 2 g of carbs and 36 g of protein.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 473 kcal per serving
• Protein: 36 g
• Fat: 35 g
• Carbs: 2 g

Ingredients

• 400g salmon fillet
• 1 lemon
• 1 garlic clove
• 1 tbsp olive oil
• 300g baby spinach
• 100g soured cream
• 200g raclette cheese
• 1 bunch of dill
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · raclette grill · chopping board · knife · sieve · grater

1. Cut the salmon into 2 cm cubes. Grate the lemon zest and squeeze out 1 tbsp of juice.
2. Finely chop the garlic. Heat the olive oil in a frying pan, add the garlic and spinach and let the spinach wilt for 2 minutes. Squeeze it out in a sieve.
3. Chop the dill and stir it into the soured cream with the lemon zest, lemon juice, salt and pepper. Slice the raclette cheese.
4. Preheat the raclette grill for 10 minutes. Divide the spinach and salmon cubes between the little pans and top each with 1 tsp of the dill soured cream.
5. Lay a slice of cheese on top and grill the pans for 7 to 8 minutes until the salmon is cooked through.
6. Put the rest of the dill soured cream on the table for second helpings.

Good to know

Salmon suits raclette better than many people think: under the cheese it stays juicy and gets a crust. The dill and lemon soured cream keeps the pan fresh. You don't need potatoes for this one.

Swaps

Salmon → trout or cod. Soured cream → skyr (more protein). Baby spinach → chard. Dill → chives.

Cooking tips

Squeeze the spinach out well, or water will collect in the pan and the cheese won't brown. Salmon from the thick back fillet keeps its cube shape during cooking.

Storage

Keep the raw salmon in the fridge until just before eating and use it the same day; the dill soured cream keeps for 2 days.

Allergens

Contains fish and milk; gluten-free, no egg or nuts. In pregnancy, cook the salmon right through and use raclette cheese made from pasteurised milk.

Frequently asked questions

How long do raclette pans keep in the fridge?

Keep the raw salmon in the fridge until just before eating and use it the same day; the dill soured cream keeps for 2 days.