Salmon cutlet with spinach salad

by Meawbd


    June 4, 2018   


In this recipe no meat lands, but fish on the grid: the salmon cutlets taste grilled simply delicious and are practically free of bones. A spinach salad and the grill-luck is perfect.

Preparation

1st step:

For the marinade, finely crush fennel seeds with sea salt and star anise in a mortar. Mix with sugar, lime juice, ginger and some cayenne pepper and rub the salmon chops with it. Put in a mold and leave for 10 minutes. Cover with oil and cover for 12 hours.

Second step:

Wash the spinach and blanch in boiling salted water for 1 minute. Quench cold, drain and loosen. Sesame paste with soy sauce, sugar and 3-4 tablespoons of water until creamy. Turn the spinach into it, salt and sprinkle with sesame seeds.

Third step:

Lift the salmon cutlets from the marinade, pat dry and grill on the preheated grill over medium heat for 3-4 minutes on each side. Serve with spinach salad.


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