Grilled salmon with fried spinach and sun-dried tomato sauce
4 servings
40 minutes
Grilled salmon with sautéed spinach and sun-dried tomato sauce is a refined dish that embodies the spirit of Italian cuisine. The secret to its exquisite flavor lies in the marinade that combines garlic, basil, and lemon pulp, infusing the fish with freshness and rich aromas. Grilled salmon acquires a tender texture with a light smoky note, complemented by the velvety taste of spinach stewed with tomatoes and garlic. The finishing touch is a spicy sauce that unites sun-dried tomatoes, anchovies, and basil, giving the dish depth and character. It’s an ideal choice for a Mediterranean-style dinner where flavor nuances intertwine to create an unforgettable gastronomic experience.
1
Prepare the marinade: mix 1 teaspoon of crushed garlic with sun-dried tomatoes in oil, the flesh of 1 lemon, and basil.
- Finely chopped garlic: 2 teaspoons
- Sun-dried tomatoes in olive oil: 0.5 glass
- Lemon: 2 pieces
- Green basil: to taste
2
Marinate the salmon fillet for 4-6 hours. Grill or fry the marinated fish.
- Norwegian salmon fillet: 600 g
3
Blanch the washed spinach leaves in boiling water, then sauté in oil with 1 teaspoon of minced garlic and 4 chopped tomatoes.
- Spinach: 1 kg
- Finely chopped garlic: 2 teaspoons
- Tomatoes: 6 pieces
4
Prepare the sauce: mix chopped flesh of 2 tomatoes with diced dried tomatoes, minced anchovies, flesh of 1 lemon, olive oil, and basil. Season with salt and pepper.
- Tomatoes: 6 pieces
- Sun dried tomatoes: 1 tablespoon
- Canned Anchovy Fillets: 10 g
- Lemon: 2 pieces
- Olive oil: 0.5 glass
- Green basil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
5
Place spinach on the prepared salmon pieces and garnish with greens. Season the dish with sauce.
- Spinach: 1 kg
- Green: 1 bunch