Sockeye salmon fillet with stewed spinach from Funny Cabany
4 servings
60 minutes
The fillet of sockeye salmon with braised spinach from Funny Cabany is a refined dish that combines the tenderness of red fish and the velvety texture of stewed spinach. This recipe embodies the traditions of American cuisine with hints of Mediterranean elegance. The salmon, rich in deep flavors, is marinated in aromatic herbs and vegetable oil, giving it freshness and zest. Spinach sautéed with garlic and olive oil becomes the perfect bed for the fish, while cream adds softness and depth of flavor. Baking in foil preserves all the juices and aromas, making the dish truly gourmet. Serving with lemon, green butter, and chili pepper highlights the sophistication of the recipe and makes it ideal for a festive dinner.
1
For the marinade, chop dill, parsley, cilantro and mix with vegetable oil.
- Dill: to taste
- Parsley: to taste
- Coriander: to taste
- Vegetable oil: 6 ml
2
Marinate the salmon for a couple of hours.
- Red salmon: 1 kg
3
Sauté spinach with garlic and olive oil.
- Spinach: 60 g
- Garlic: 5 g
- Olive oil: 10 ml
4
Place the sautéed spinach and marinated salmon on the foil.
- Spinach: 60 g
- Red salmon: 1 kg
5
Pour cream over the dish and bake in the oven.
- Cream 35%: 30 ml
6
Transfer the finished dish to a plate, garnish with a slice of lemon, green oil, and chili pepper.
- Green oil: 2 g
- Chili pepper: to taste