Directions
- 1Remove the skin from 1 kilo of salmon fillet.
- 2Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
- 3Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
- 4Put the salmon in the fridge and let it chill for one hour.
- 5Cut the salmon into four equal pieces.
- 6In a large skillet over medium to low heat, add one tablespoon of butter.
- 7Add the prepared salmon and fry until golden brown on both sides.
- 8Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
- 9Sauté for another two minutes.
- 10Add 50 grams of spinach leaves.
- 11Add 100 milliliters of water and 200 grams of heavy cream.
- 12Season with one teaspoon of salt and a pinch of black pepper.
- 13Add the salmon rolls and four slices of lemon to the skillet.
- 14Cover the skillet and let everything cook for another ten minutes.
Ingredients
- 1 kilo salmon fillet
- 200 grams unsalted butter
- 1 parsley
- 1 tablespoon butter
- 1 onion
- 3 garlic cloves
- 1 red pepper
- 100 grams mushrooms
- 50 grams spinach leaves
- 100 ml water
- 200 grams heavy cream
- 1 teaspoon salt
- 1 pinch black pepper
- 4 slices lemon
Equipment
knifebowlforkplastic wrapskilletspatula
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