4 fillets of fresh salmon, skin on
A splash of NOMU Extra Virgin Olive Oil
1 tbsp NOMU Seafood Rub
NOMU Sea Salt and Black Pepper
WILTED SPINACH:
A glug of NOMU Extra Virgin Olive Oil
1 small clove garlic, crushed
1 packet pre-washed baby spinach
A squeeze of lemon
EASY WHITE WINE & CREAM SAUCE:
2 shallots, finely diced
1 tsp butter
1 cup white wine
1 cup fish stock (feel free to use a good quality stock cube)
1/4 cup cream
Rub Olive Oil over each salmon fillet. Next rub the flesh with NOMU Seafood Rub, avoiding the skin side. Season with Sea Salt and Blkac Pepper.
Place the fish in a hot pan, skin-side down, and sear until the skin is browned and crispy. Turn to cook the flesh side for no more than a minute or two. The salmon should still be slightly raw in the centre. Serve immediately on warmed plates with wilted baby spinach and cream sauce.
WILTED SPINACH:
In a large pot, briefly fry the garlic in a glug of Olive Oil. Add all the spinach, season with salt and pepper and pop the lid on. Shake the pot around until the spinach has just wilted. Add a squeeze of lemon and serve.
WHITE WINE & CREAM SAUCE:
In a saucepan, sauté the shallots in the butter until soft. Add the white wine and simmer until the wine has reduced by half. Add the stock and reduce once again by half. Strain through a sieve, return to the saucepan and add the cream. Reduce slightly once again. Season with salt and pepper.
4 fillets of fresh salmon, skin on
A splash of NOMU Extra Virgin Olive Oil
1 tbsp NOMU Seafood Rub
NOMU Sea Salt and Black Pepper
WILTED SPINACH:
A glug of NOMU Extra Virgin Olive Oil
1 small clove garlic, crushed
1 packet pre-washed baby spinach
A squeeze of lemon
EASY WHITE WINE & CREAM SAUCE:
2 shallots, finely diced
1 tsp butter
1 cup white wine
1 cup fish stock (feel free to use a good quality stock cube)
1/4 cup cream
Rub Olive Oil over each salmon fillet. Next rub the flesh with NOMU Seafood Rub, avoiding the skin side. Season with Sea Salt and Blkac Pepper.
Place the fish in a hot pan, skin-side down, and sear until the skin is browned and crispy. Turn to cook the flesh side for no more than a minute or two. The salmon should still be slightly raw in the centre. Serve immediately on warmed plates with wilted baby spinach and cream sauce.
WILTED SPINACH:
In a large pot, briefly fry the garlic in a glug of Olive Oil. Add all the spinach, season with salt and pepper and pop the lid on. Shake the pot around until the spinach has just wilted. Add a squeeze of lemon and serve.
WHITE WINE & CREAM SAUCE:
In a saucepan, sauté the shallots in the butter until soft. Add the white wine and simmer until the wine has reduced by half. Add the stock and reduce once again by half. Strain through a sieve, return to the saucepan and add the cream. Reduce slightly once again. Season with salt and pepper.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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