Sear the salmon in a very hot pan with extra-virgin olive oil, making sure the inside remains moist.
Salmon and spinach
- 4 fresh salmon steaks
- 1 onion
- 1 clove of garlic
- 400 g fresh spinach
- A pinch of cloves
- A pinch of cumin
- 1 natural sugar-free yogurt
- 1 lime
- 60 g chopped Borges hazelnuts
- Borges extra-virgin olive oil
Step by step
Warm some extra-virgin olive oil in a fairly deep frying pan and gently fry the onion and garlic.
Add the spinach, cloves and cumin and lightly fry for a few minutes.
Add four spoonfuls of water, cover and cook for 5 more minutes to soften the spinach.
Put the spinach into a bowl and add the yogurt, a dash of lime juice and the chopped hazelnuts. Add salt and pepper and stir well to bind all the ingredients together.
Present by laying the salmon on a bed of creamed spinach and top off with some dill fronds.