Steamed green salad with salmon – a detailed recipe cooking. 
Time: 45 мин. Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 salmon filet (425 gr.) Without skin and bones
- 2 tbsp. fresh spinach leaves
- 1 tbsp. l chopped onions
- 2 minced cloves of garlic
- 1 tbsp. l margarine
- 1 tbsp. l olive oil
- Pinch of nutmeg
- Salt and ground white pepper
- White wine
Dressing salad dressing:
- 1/4 Art. balsamic vinegar (boil for 1/2)
- 1/4 Art. orange vinegar (boil 1/2)
- 1/4 Art. olive oil
- Salt and ground white pepper
- 3 tbsp. seasonal greens: such as Japanese mizuna cabbage (salad mustard), red lettuce, Frieze or field salad salad
- 1 thinly sliced tomato for decoration
- A handful of small root vegetables (radishes) for decoration
Recipes with similar ingredients: salmon, lettuce, lettuce frisse, tomatoes, radish, spinach, balsamic vinegar, white wine, nutmeg, white peppers, onions, garlic
Recipe preparation:
- Preheat the oven to 190 ° C. In a pan over medium heat melt margarine and olive oil. Put onion, garlic and fry until transparent. Add spinach, season with salt, pepper and nutmeg and carefully fry until soft. Remove from heat and let cool.
- Cut the salmon filet into 2 pieces along. Season a little amount of white wine, salt and pepper. Put the spinach in the center. Wrap in cling film. Put in a triangular shape. Repeat the same actions with another piece of fish. Steam in the oven in for about 20-25 minutes Serve fish on a sheet pillow lettuce. In a bowl, mix boiled balsamic vinegar, boiled orange juice and olive oil. Salt and pepper. Mix greens with dressing and place on sliced plates sliced tomato and radish.
