This is my second salmon recipe on the blog, and the truth is – I’m a BIG fan of salmon! It’s so quick to prepare, takes little to no time to cook, and it has so many health benefits! Usually, I would follow my usual salmon cooking process, where this delicious fish would be cooked in the oven. But this time, I wanted to try something different, and thus, I checked what’s left in my fridge and came up with this simple and easy recipe for a change. As this recipe is pretty simple, I’ve also found very similar or the same options on the Internet, so feel free to experiment and add any other ingredients, if you wish!
Ingredients:
- 500 – 750 grams salmon fillet
- 100 – 150 grams spinach (small leaves)
- 200 – 300 grams tomatoes (I prefer cherry tomatoes)
- 200 ml creme fraiche (you may choose low-fat)
- 200 ml glasses broth (I dissolved 1 chicken broth cube in hot water)
- 2 tablespoons lemon juice
- 2 tablespoons dill (fresh or dry)
- 2 teaspoons corn starch (or flour)
- 1-2 pieces of garlic according to taste
- Salt and pepper
Cooking: Cut the salmon into pieces and sprinkle all the pieces with salt, pepper, and a tablespoon of lemon juice. Prep your pan, heat the oil and bake the salmon pieces for a few minutes on both sides until they are nicely golden. Set the salmon pieces aside and preheat a clean pan to medium temperature. Melt some butter and fry the finely chopped garlic for about 30 seconds. Meanwhile, in a small jar, mix the cornstarch (or flour) with 2 tablespoons of water. Then, pour the starch, cream fraiche, and your broth into the pan. Stir well and bring everything to a boil. Reduce the heat and add washed and drained spinach, chopped tomatoes, dill, a tablespoon of lemon juice, add a pinch of pepper. Mix everything up and stir for about 1-2 minutes. Put the salmon pieces and cook for about 3-4 minutes more until all the tastes come together. That’s it! I encourage you to try it for quick lunch or dinner! Have a great start of the week, all!
With love, Loreta
