Este prato de Salmão com Espinafres é a combinação perfeita entre simplicidade e elegância. A riqueza do salmão, cozinhado no ponto, contrasta maravilhosamente com a frescura dos espinafres e a acidez de um molho de manteiga e limão aveludado. É uma refeição saudável, rápida de preparar e ideal para um jantar sofisticado durante a semana.

Ingredientes

  • 4 escalopes grossos de salmão
  • Sal q.b.
  • Sumo de 1 1/2 limão
  • 150 g de manteiga
  • 1 molho de espinafres
  • Batatas cozidas q.b.
  • Tomates maduros sem sementes e cortados aos pedaços

Preparação

  1. Temperei os escalopes de salmão com sal.
  2. Numa frigideira antiaderente e sem gordura, corei os escalopes de ambos os lados.
  3. Transferi-os para um tabuleiro e levei ao forno previamente aquecido para acabar de cozinhar (cerca de 10 minutos).
  4. Levei ao lume um tacho com o sumo de 1 1/2 limão e deixei reduzir à metade.
  5. Fora do lume, incorporei aos poucos a manteiga, mexendo com vara de arames até obter um molho cremoso.
  6. Cozi e escorri os espinafres em água com sal.
  7. Distribuí os espinafres pelos pratos, coloquei os escalopes por cima e reguei com o molho de manteiga.
  8. Guarneci com batatas cozidas e pedaços de tomate maduro.

From our kitchen to your table, here is a simple yet elegant recipe, freshly translated for you.

Salmon Fillet with Spinach

This recipe is a testament to the timeless elegance of classic flavour pairings. The rich, flaky salmon, with its beautiful coral hue, finds its perfect partner in tender, earthy spinach. It’s a dish that feels both healthy and indulgent, making it equally suitable for a quick and nutritious weeknight dinner or as the centrepiece of a more formal meal. The beauty lies in its simplicity and the quality of its fresh ingredients.

The star of the show, alongside the salmon, is the luscious lemon butter sauce. This is a classic French technique where lemon juice is reduced to concentrate its flavour and then cold butter is whisked in off the heat to create a stable, creamy emulsion known as a beurre monté. This simple sauce is incredibly versatile and its bright, tangy flavour is the perfect counterpoint to the richness of the salmon, cutting through it beautifully and lightening the entire dish.

The method of cooking the salmon—searing it first in a hot pan and then finishing it in the oven—is a professional technique that guarantees a perfect result every time. The initial sear creates a wonderfully crisp skin, while the gentle heat of the oven ensures the inside remains moist, tender, and evenly cooked. This dish is perfect as described, but for a little extra texture, you could try garnishing with some toasted flaked almonds.

Ingredients

  • 4 thick salmon fillets
  • Salt, to taste
  • Juice of 1 1/2 lemons
  • 150g butter, cold and cubed
  • 1 bunch of spinach
  • Boiled new potatoes, for serving
  • Ripe tomatoes, deseeded and chopped, for garnish

Preparation

  1. Season the salmon fillets with salt.
  2. In a hot, dry, non-stick frying pan, sear the salmon fillets on both sides until golden.
  3. Transfer the seared fillets to a baking tray and finish cooking in a preheated oven for about 10 minutes, or until cooked to your liking.
  4. While the salmon is in the oven, prepare the sauce. In a small saucepan, bring the juice of 1 1/2 lemons to a simmer and let it reduce by half.
  5. Remove the saucepan from the heat and, bit by bit, whisk in the cold, cubed butter until you have a creamy, emulsified sauce. Do not return it to the heat or it may split.
  6. Cook the spinach in a pot of boiling salted water until just wilted. Drain thoroughly.
  7. To serve, make a bed of the drained spinach on each plate. Place a salmon fillet on top and drizzle generously with the lemon butter sauce.
  8. Garnish with boiled new potatoes and pieces of fresh, ripe tomato.