52 weeks project: 46/52 weeks
Ingredients
2 salmon fillets
400g fresh spinach
4 garlic cloves
1,5 glass of good whiskey
60g basmati rice
EVO oil
Salt to taste
Preparation
Place the salmon fillets in a terrine, pour over 1 glass of whiskey and soak for 2h, lid on. Hand crash the garlic cloves
Pre-heat a frying pan and add some salt and EVO oil, place the spinach and gently cook until soft and tender (5-8min max). Drain all water and set aside, with a lid on to keep it warm.
Prepare the basmati rice as per cooking instruction and halfway through the cooking time pour in the remaining half glass of whiskey. Once ready, drain any excess liquid and set aside, with a lid on to keep it warm.
Pre-heat a separate frying pan, add 2 garlic cloves,sprinkle some salt and spill some EVO oil; add the salmon fillets, skin touching the pan and pour over the remaining whiskey liquid. Cover with the lid and cook at low heat for 10-15 min. Do not turn the fillet.
Serve immediately with rice and spinach
Ingredients
2 salmon fillets
400g fresh spinach
4 garlic cloves
1,5 glass of good whiskey
60g basmati rice
EVO oil
Salt to taste
Preparation
Place the salmon fillets in a terrine, pour over 1 glass of whiskey and soak for 2h, lid on. Hand crash the garlic cloves
Pre-heat a frying pan and add some salt and EVO oil, place the spinach and gently cook until soft and tender (5-8min max). Drain all water and set aside, with a lid on to keep it warm.
Prepare the basmati rice as per cooking instruction and halfway through the cooking time pour in the remaining half glass of whiskey. Once ready, drain any excess liquid and set aside, with a lid on to keep it warm.
Pre-heat a separate frying pan, add 2 garlic cloves,sprinkle some salt and spill some EVO oil; add the salmon fillets, skin touching the pan and pour over the remaining whiskey liquid. Cover with the lid and cook at low heat for 10-15 min. Do not turn the fillet.
Serve immediately with rice and spinach
