Salmon is the best 'native' fish in Denmark and they come at very good qualities and abundance, thus its frequent appearance in this blog. So cracking my heads to prepare salmon in different ways become a real challenge but here's one that is easy and can be a complete meal by itself when combined with some green & pasta.
250g fresh salmon, skin on
1 tbsp vegetable oil
1 tbsp butter
125g baby spinach
1 clove garlic, minced
4 tbsp crème fraîche (38%)
a handful of chopped parsley
salt & pepper to taste
pinch of cayenne (optional)
Method:-
1. 'De-scale' the salmon skin and pat dry with paper towels. Season all sides with salt and pepper.
2. In a pan, add a tablespoon of oil, over medium heat, place salmon skin side down and cook for about 3 minutes each side until done to your liking (it pretty much depends on your cut of salmon, so improvise).
3. Once the salmon is finished, remove to a plate lined with a paper towel, leaving the skin side up so it remains crispy.
4. Drain the oil from the pan and add in the 1 tablespoon butter.
5. Once the butter is melted, sauteed garlic for 30 seconds, until fragrant, but not browned. Quickly add in the spinach, parsley, and crème fraîche and cook until the spinach is fully wilted.
6. Season to taste with salt, pepper, and cayenne if using. Remove to a plate, top with the salmon, and serve hot.
Tip: If you’re going for healthier version, replace part or all of the crème fraîche with chicken or vegetable stock and substitute the butter with olive oil.
Comments
Post a Comment