Green salad with steamed salmon
Votes: 5
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Green salad with steamed salmon - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 salmon fillet (425 g), skinless and boneless
- 2 cups fresh spinach leaves
- 1 tbsp chopped onion
- 2 crushed cloves of garlic
- 1 tbsp. margarine
- 1 tbsp. l. olive oil
- A pinch of nutmeg
- Salt and ground white pepper
- White wine
Leaf salad with dressing:
- 1/4 cup balsamic vinegar (reduce by 1/2)
- 1/4 cup orange vinegar (reduce by 1/2)
- 1/4 cup olive oil
- Salt and ground white pepper
- 3 cups seasonal greens: such as mizuna slaw, red lettuce, frisee lettuce, or field lettuce
- 1 thinly sliced tomato for garnish
- A handful of small root vegetables (radishes) for garnish
We recommend
Recipes with similar ingredients: salmon, leaf lettuce, frisée salad, tomatoes, radish, spinach, balsamic vinegar, white wine, nutmeg, white peppercorns, onions, garlic
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Melt the margarine and olive oil in a skillet over medium heat. Add the onion and garlic and sauté until translucent. Add the spinach, season with salt, pepper, and nutmeg, and gently sauté until softened. Remove from heat and let cool. - Cut the salmon fillet into 2 pieces lengthwise. Season with a little white wine, salt, and pepper. Place the spinach in the center. Wrap in plastic wrap and place in a triangle shape. Repeat with the other piece of fish. Steam in the oven for about 20-25 minutes. Serve the fish on a bed of lettuce.
In a bowl, combine the reduced balsamic vinegar, reduced orange juice, and olive oil. Season with salt and pepper. Toss the herbs with the dressing and arrange on plates with sliced tomatoes and radishes.
Categories:
Similar recipes
