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 time.
Prepare the spinach cream: pour the spinach into the blender with two tablespoons of oil, 2 tablespoons of flour, half a lemon, salt and pepper, and cumin. Blend the mixture until a cream is obtained.
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.
Slice the radicchio leaves into strips, sauté in a non-stick pan with a drizzle of oil for a maximum of 5 minutes.
Serve the cream on one side of the plate, place the salmon on it, and then add the radicchio on the side.
Wine
Store for a maximum of 24 hours in the refrigerator.
Serve with warm bread; alternatively, you can use leeks instead of radicchio.
Italy
| Energy (kcal) | 152.48 |
| Carbohydrates (g) | 22.24 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 1.93 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 9.95 |
| Fiber (g) | 5.84 |
| Sale (g) | 1.43 |
