Salmon with Spinach Leaves
Cut the top of the plastic bottle, place the salmon in it or in a medium bowl.Add enough sparkling water to cover the whole salmon and let it soak for 15 minutes.This process will make all the difference in the recipe.After this time has passed, remove the salmon from the water, transfer it to a cutting board and dry it well with paper towels.Then, cut it into thick strips, season with a pinch of salt, a pinch of black pepper and set aside.In a large skillet over medium to low heat, add the unsalted butter, a drizzle of olive oil and stir until the butter melts completely.Add the salmon we prepared, skin side up, and fry until both sides are golden brown.Remove the salmon from the skillet, add the onion cut into strips, the crushed garlic cloves and sauté until lightly golden brown.Season with the salt and a pinch of black pepper.Add the mushrooms cut into smaller pieces, the cherry tomatoes cut in half and sauté for another 2 minutes.Then, add the spinach leaves, the cooking cream and mix everything very well to combine.Add the salmon we fried earlier, and the lemon cut into slices.Cover the skillet and let everything cook for 5 minutes.Serve.
Ingredientes
- 800g of Salmon
- 1 Plastic Bottle (1.5L)
- Sparkling Water
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
Stew
- 1 Tablespoon of Unsalted Butter
- Olive Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 100g of Mushrooms
- 200g of Cherry Tomatoes
- 50g of Spinach Leaves
- 200g of Cooking Cream
- 1 Lemon
Modo de Fazer
Cut the top of the plastic bottle, place the salmon in it or in a medium bowl.
Add enough sparkling water to cover the whole salmon and let it soak for 15 minutes.
This process will make all the difference in the recipe.
After this time has passed, remove the salmon from the water, transfer it to a cutting board and dry it well with paper towels.
Then, cut it into thick strips, season with a pinch of salt, a pinch of black pepper and set aside.
In a large skillet over medium to low heat, add the unsalted butter, a drizzle of olive oil and stir until the butter melts completely.
Add the salmon we prepared, skin side up, and fry until both sides are golden brown.
Remove the salmon from the skillet, add the onion cut into strips, the crushed garlic cloves and sauté until lightly golden brown.
Season with the salt and a pinch of black pepper.
Add the mushrooms cut into smaller pieces, the cherry tomatoes cut in half and sauté for another 2 minutes.
Then, add the spinach leaves, the cooking cream and mix everything very well to combine.
Add the salmon we fried earlier, and the lemon cut into slices.
Cover the skillet and let everything cook for 5 minutes.
Serve.
