Salmon with Bell Peppers and Lemon Slices

Start by inserting the barbecue skewer into one of the edges of the salmon fillet and cut the salmon fillet into 4 equal strips.

In a large skillet over medium to low heat, add the milk and let it heat up. 

Add the salmon we cut earlier and let it cook for 1 minute.

After this time has passed, remove the salmon from the milk and remove the skewer and the salmon skin.

Next, separate the strips, season both sides with a pinch of salt and a pinch of black pepper. 

Now, roll up each strip and secure it with a skewer then set aside. 

In a large skillet over medium to low heat, add the unsalted butter and stir until fully melted.

Add the salmon rolls, fry them until both sides are golden brown and remove them from the heat.

In the same skillet, add the onion chopped into strips, the mushrooms chopped into smaller pieces, the crushed garlic cloves, the red bell pepper chopped into strips and sauté everything very well until slightly wilted.

Next, add the spinach leaves, the whipping cream and stir to combine.

Add the slices of lemon and on top of each slice, add a salmon roll.

Cover the skillet and let everything cook for 5 minutes.

Serve.