Place the salmon on a plate, pour the soy sauce over the salmon and let it rest for 15 minutes.
Meanwhile, cook the spinach in salted water for the same amount of time.
Prepare the spinach cream: pour the spinach into a blender with two tablespoons of oil, 2 tablespoons of flour, half a lemon, salt, pepper, and cumin. Blend the mixture until you obtain a cream.
Using tongs, take the salmon fillet from the plate and cook it in a non-stick pan, first on one side and then on the other.
Cook the salmon to your liking; I also removed the skin once cooked.
Cut the radicchio leaves into strips, sear in a non-stick pan with a drizzle of oil for a maximum of 5 minutes.
Place the cream on one side of the plate, lay the salmon on top, and then the radicchio on the side.
Store in the refrigerator for up to 24 hours.
Serve with warm bread, alternatively, you can use leek instead of radicchio.
Italia
| Energy (kcal) | 193.83 |
| Carbohydrates (g) | 16.2 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 8.68 |
| of which Saturates (g) | 1.53 |
| Protein (g) | 11.77 |
| Fiber (g) | 3.96 |
| Sale (g) | 1.04 |
