Salmon is one of the refined foods that are a very common ingredient in many sophisticated restaurants and their cuisines.
In addition to having an irresistible taste, salmon is a real storehouse of healthy benefits for our bodies. It is rich in proteins, fats, and vitamins, so 100g of this really special fish contains about 200 calories, which are mostly distributed in proteins and fats. This means that by consuming just one serving, you are ingesting about 20 grams of protein, which, according to numerous scientific studies, is the ideal daily intake of easily digestible proteins. Like other fish species, salmon is rich in omega-3 fatty acids. If you ate salmon twice a week, you would get enough omega-3 fatty acids that a person needs every month. In addition to protein and fat, salmon is rich in vitamin D, which is not very much in other foods, vitamins B, A, E, K, as well as magnesium and phosphorus. Of minerals, it is rich in potassium, which affects the level of blood pressure, and selenium. Salmon is also good for better functioning of our brain and better thinking.
When you have a piece of fish like this in your hand, the inspiration awakens on its own, and the combinations of ingredients become endless. One of my favorite specialties is exactly the one I am writing about today. Creamy spinach and ginger sauce cooked in the fat released by the fish becomes a dish for itself. It is so delicious that sometimes I have the feeling that salmon is just an addition to this perfect combination.
As a side dish to this dish, you can make rice, cook pasta or serve freshly baked bruschettas.
Before you start cooking the fish, put the rice / pasta to cook so that it is ready at the same time as the fish.
Clean the salmon by removing the skin and removing visible bones if there is any. Season it with a little salt, pepper and grated lemon zest on both sides. Pour a little olive oil into the pan and fry the fish on each side for 5 minutes.
When the salmon is cooked, put it on a plate, and fry the finely chopped garlic and ginger in the fat in which the fish was baked. Add cooking cream and curry and leave on low heat for 2-3 minutes. Add the baby spinach, and after a minute, return the baked fish to the pan. Let everything cook for another 2-3 minutes.