Enoki spinach to salmon fillet

Name: Enoki spinach to salmon fillet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Spinach; 1 medium onion; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 10-12 TABLESPOONS Sushi & Sashimi Soy Sauce; 2 TABLESPOONS Sesame; 500 g Salmon fillet without skin; 1 package (100 g) Enoki Mushrooms; 20 g Butter or margarine

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Spinach
1 medium onion
1-2 Garlic cloves
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
10-12 TABLESPOONS Sushi & Sashimi Soy Sauce
2 TABLESPOONS Sesame
500 g Salmon fillet without skin
1 package (100 g) Enoki Mushrooms
20 g Butter or margarine

Directions

1
Clean the spinach, wash thoroughly several times and drain. Peel onion and garlic, finely dice onion, press garlic through a garlic press. Heat oil in a pot, fry onions and garlic in it and add the spinach.
2
Cover and allow to collapse over medium heat. Season spinach with pepper and a little salt. Add 6 tablespoons of soy sauce and approx. 5 tablespoons of water and steam covered for approx. 5 minutes. Meanwhile roast sesame seeds in a pan without fat, take out immediately and let cool down.
3
Wash the salmon fillet, dab dry and cut into 8 slices. Do not wash Enoki mushrooms, just cut off the root piece. Season spinach with soy sauce and mix in enoki and half of the sesame seeds.
4
Heat the fat in a pan and fry the salmon stalks for about 2 minutes, turning them over. Season with pepper, remove from the pan and drizzle with approx. 4 tablespoons of soy sauce. Sprinkle with some sesame seeds.
5
Arrange enoki spinach and salmon on plates and sprinkle with remaining sesame seeds.