Salmon Goodness

In today’s recipe, we’re gonna use spinach, sesame seeds, and of course salmon! Salmon is actually a natural source of Vitamin D that is a major help in fighting diseases such as COVID, it contains a lot of good fats (Omega-3 fatty acids), that are both delicious and fights the bad fat that we do not want running in our bloodstreams, Vitamin B12, Iron, a great source of potassium, so salmon is a fish you would want to include in your diet! (It’s recommended two times a week, nothing is really good if you overdo it. Always keep that in mind!)


  • Salmon
  • Spinach
  • Milk
  • Cider Vinegar
  • Sesame seeds
  • Seasoning (coriander, ginger, red chilies, and salt)


Start by grilling your salmon. It is said that salmon should be almost raw on the inside cos otherwise it dries out… I hate half-cooked foods and I can assure you, this way your salmon is super well cooked and still tender and juicy. Do not add any fats, once the salmon starts to cook it will release its own oils, and then we can start frying it. The trick is to cook it on its skin and only fry the actual salmon for few seconds to just give a slightly golden look to that lovely pink. Just as the surface started to change color I added a pinch of pink salt (normal salt is good too), some coriander, ginger, and just a hint of red chilies (red pepper is another good option) just to have a hint of spice. Keep cooking on medium heat until the outside looks fully cooked.

And now is the time for the milk and spinach to join in the recipe! Pour around a glass (or two depending on the size of your fish and your pan, we need to create a little bath for our fish to swim in!) and add the spinach. Let the mixture heat up and cover with a lid. Let it simmer until the milk starts to reduce. This will allow the spinach to soak up that lovely fat and flavor our salmon has released.

Just before you turn off the heat mix in the sesame seeds and cider vinegar to taste. Leave for a minute or two and you’re ready to eat!


There are not many variations that come to mind for this recipe. Maybe some pine nuts for some additional crunch? I served it with steamed brussel sprouts (simply added vinegar and ginger to the steaming water) and topped them with a honey and mustard vinaigrette that you can figure out how to make by clicking the link. Hope you will try this recipe and comment below so we can have more ideas on how to enjoy it!

Bon appetite!!

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