Once in a while you stumble across a hidden treasure, somehow forgotten and buried somewhere. Finding this recipe of Salmon fish, prepared long back, gave me the pleasure as such. Salmon was one of my favourites during my expat days and sharing the recipe is like going down memory lane. Here in Delhi and elsewhere in India, Salmon is not scarcely found these days and I assume that over the days Salmon swam across the oceans to reach East. So, on one hand if sharing this recipe gives me immense pleasure while reminiscing good old days, on the other, it also raises the excitement of introducing a glorious continental preparation.
Ingredients to serve 2:
- Salmon (with skin) – 300 gm. (cut into 2 pieces)
- Baby Spinach (washed & dried) – 250 gm.
- Button mushroom – 200 gm. (cut into thin slices)
- Tomato – 1 (cut into medium chunks)
- Garlic – 4-5 cloves (roughly chopped)
- Salt to taste
- Crushed black pepper – ½ teaspoon
- Balsamic vinegar – 1 tbspoon
- Cooking oil – 3 tbspoon
- Chopped parsley to garnish
Coat both side of the salmon pieces with salt and ¼teaspoon of black pepper.
Heat 1 tbspoon oil in a frying pan over medium heat.
Add garlic and fry till it starts changing colour.
Add mushroom and cook for 3-4 minutes until it becomes soft. Add some salt while cooking the mushroom.
Add tomato and cook for 2 minutes. Tomatoes need not be mushy.
Add spinach and mix it well with the mushroom. Again sprinkle some salt over the spinach and cover the pan with a lid.
Finally add balsamic vinegar and ¼ teaspoon of black pepper when all the vegetables are well cooked. Mix them very well and transfer the vegetables on a serving bowl. Cover the bowl with a piece of aluminum foil to keep the vegetables warm.
Now heat the remaining oil in the pan and fry both sides of the salmon over medium flame. Cook the fish for 3-4 minutes.
Then place the salmon over vegetable bed and garnish with chopped parsley.
- Alternative of ‘Balsamic vinegar’ is 1 tbspoon apple cider vinegar + ½ teaspoon sugar. Heat the mixture in a small pot till the sugar dissolves. Allow the mixture to cool completely before using.
- Fry the salmon according to your preference. I like a flaky one with crispy skin.