Pink salmon with spinach and cream
Description
When choosing fish for the dish, prefer steaks or skin-on fillets. Regular tomatoes can be replaced with cherry tomatoes. It is advisable to use cream with at least 15% fat content.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the pink salmon. Remove bones from the steaks, cut into pieces. Season with salt.
- 3
Step 3
Heat 40 ml of vegetable oil in a frying pan. Quickly fry the prepared fish. As soon as it begins to turn white, immediately transfer it to a plate.
- 4
Step 4
Slice the tomatoes into rounds or pieces. Peel and mince the garlic.
- 5
Step 5
Heat 30 ml of vegetable oil in a frying pan. Add the tomatoes and garlic. Fry for 3–4 minutes, stirring constantly.
- 6
Step 6
Add the chopped basil and cook for another 3 minutes on the heat.
- 7
Step 7
Then add the cream. Mix and heat for 5 minutes, stirring.
- 8
Step 8
Add spinach to the pan with the cream. Simmer until the spinach has slightly wilted.
- 9
Step 9
Place the fish on the spinach, reduce the heat, and simmer for 5 minutes, covered with a lid. Then the dish can be served.
- 10
Step 10
Serve at the table.