Salmon Sudado Fatima
Author: 
Recipe type: Entree
Cuisine: Peruvian inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pounds salmon, cut in four portions
  • ¼ cup olive oil
  • Salt and pepper
  • 1 teaspoon dry rosemary leaves
  • 3 celery sticks, cut in thirds
  • 2 carrots, peeled and cut in thirds
  • 2 garlic cloves
  • 4 cups spring mix (baby lettuce, baby chard, baby spinach, arugula, frisée, mizuna, radicchio, etc.)
  • 1 cup cilantro leaves
  • 2 tablespoons vegetable oil
  • ½ onion, chopped
  • 1 leek, white part only, coarsely chopped
  • 3 bay leaves
  • 1 zucchini, cut in slices
Instructions
  1. Put the salmon in a plate and season with olive oil, salt, pepper and rosemary leaves.
  2. Process the celery, carrots, garlic, spring mix and cilantro in a blender with two cups of water, until smooth. Reserve.
  3. Heat the vegetable oil in a saucepan over medium heat and add the onions and leek. Stir and let them cook until they are soft and translucent.
  4. Incorporate the reserved green mixture to the onions and leek, bring to a boil, and cook over medium heat for 10 minutes. Season with salt and pepper.
  5. Place the salmon fillets on top of the green sauce and turn the heat to low. Put the lid on and simmer for 10 minutes if you want them medium well. If you like your salmon on the raw side, cook for 8 minutes.
  6. Add the zucchini 3 minutes before the salmon is done. If you are using raw mushrooms or broccolette, add them along with the zucchini. Taste for seasoning and turn off the heat.
  7. Serve the salmon in soup bowls with the vegetables and cooking sauce. As a side, serve rice, baked potatoes or golden potatoes, as I did. Top with some sprouts and dig in!
Recipe by PERU DELIGHTS at https://perudelights.com/salmon-sudado-fatima-healthy-salmon-dish-inspired-by-the-new-baby-in-our-family/