SALMON ALLA FRANCESCA (ITALY)

 



  • 0,44 lb salmon fillet
  • 3 tablespoons of olive oil
  • ½ red onion
  • 1 bay leaf
  • ½ lemon
  • half an onion
  • 0,22 lb spinach
  • 1 tablespoon of cream
  • 1 bunch mixed greens
  • 1 can of asparagus
  • Sufficient amount of salt and pepper

To marinate the salmon, first take 2 tablespoons of oil in a deep bowl. Then finely chop the red onion. Cut the lemon into 3-4 round pieces and mix them all into the oil with the bay leaf. Place the salmon fillet in the bowl and refrigerate for 1 hour. Wash the spinach and chop it coarsely. Finely chop the onion and cook it in a deep pan with the remaining oil until it turns pink. Add the spinach and leave the spinach juice, then add enough salt and pepper. Then add the cream. After the cream and spinach are well mixed, remove from the heat. Cook the loaf on a medium grill or in a slotted pan. Take the sauteed spinach on the serving plate and place the salmon on it. After placing 1 asparagus on the salmon, garnish with greens and serve.

ENJOY YOUR MEAL

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