/ Recipe Salmon with artichokes

Salmon Recipe with Artichokes

  • Salmon fillet - 1 piece (per person)
  • Olive oil - 1 teaspoon
  • Salt, pepper - - To taste
  • Garlic - 1 Tooth
  • Handful of fresh spinach - 2 pieces (per person)
  • Balsamic vinegar - 1-5 drops
  • Bank artichokes - 1 piece (cut in half)
  • Bank stewed tomato - 1/2 Pieces
  • Dijon mustard - 1/4 Teaspoons
  • Chicken Broth - 1 Glass
  • Lemon juice - 1/4 cup
  • Capers - 2 Art. Spoons
  • A sheet of Italian parsley - 1 st. Spoon (cut large)

Start with vegetables. Wash and chop the parsley. Leave the water with canned artichokes, and cut them in half. Put it aside. Season the fish fillets with salt and pepper on one side. Preheat the frying pan over medium heat, add a little olive oil. When the oil begins to smoke, put the fish there with the side down. Cook for about 7 minutes on each side and lay out on plates. Fry the artichokes in a frying pan with olive oil until they are browned. Take them out and set them aside. Then, add a little olive oil and on medium heat fry the garlic and add spinach to it, stir. Add a little vinegar, salt and pepper, stir constantly. When the spinach begins to fade, remove and place on plates with fish. Next, cook the tomatoes, pour into the frying pan, about half a cup of chicken broth, 1 tablespoon. Lemon juice, mustard, and a little vinegar, mix well and add artichokes. And cook until the broth has evaporated. Then add another half a cup of broth, 1 tsp. Lemon juice and capers. Bring to a boil, stirring constantly. Then pour the resulting sauce with fish. Bon Appetit.

Servings: 1-2

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