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Prepare the marinade by mixing 2 tbsp of mustard, balsamic vinegar, juice and zest of 1 lime, thyme, bayleaf, salt pepper and olive oil in large bowl.
Remove the salmon skin, and put the salmon inside the marinade, rubbing it evenly. Marinade for 1 to 3 hours.
Heat a pan with olive oil until the smokes come out, sir the salmon (flat side down), let it cook for 3 minutes each side (don’t touch the salmon).
Meanwhile, chop the garlic, and put in a pan with olive oil and sauté the spicah leaves until just wilted.
Put the spinach on the center of the plate then the salmon on top of it. Garnish with lime wedges.
The acidity of the lime, and the balsamic vinegar cut the richness of the mustard perfectly, hence making the salmon will not be too rich. Lemon also can be used as a substitute for the lime, depending on which flavour you prefer. You can also use other vegetables for the spinach such as, kang – kong, fumak, etc.
Method:
Prepare the marinade by mixing 2 tbsp of mustard, balsamic vinegar, juice and zest of 1 lime, thyme, bayleaf, salt pepper and olive oil in large bowl.
Remove the salmon skin, and put the salmon inside the marinade, rubbing it evenly. Marinade for 1 to 3 hours.
Heat a pan with olive oil until the smokes come out, sir the salmon (flat side down), let it cook for 3 minutes each side (don’t touch the salmon).
Meanwhile, chop the garlic, and put in a pan with olive oil and sauté the spicah leaves until just wilted.
Put the spinach on the center of the plate then the salmon on top of it. Garnish with lime wedges.
The acidity of the lime, and the balsamic vinegar cut the richness of the mustard perfectly, hence making the salmon will not be too rich. Lemon also can be used as a substitute for the lime, depending on which flavour you prefer. You can also use other vegetables for the spinach such as, kang – kong, fumak, etc.
Baking Some Results...
