Salmon Recipe

Prepare the Ladolemono Sauce

In a bowl, combine olive oil, lemon juice, minced garlic, capers, and chopped parsley. Mix well and set aside.

Marinate the Salmon

Brush the salmon fillets with half of the ladolemono sauce. Season with salt and black pepper to taste. Let marinate for at least 15 minutes.

Prepare the Spanakorizo

In a medium saucepan, melt butter over medium heat. Add the rice and stir for 1-2 minutes until lightly toasted. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.

Add Spinach

Once the rice has absorbed most of the broth, add the chopped spinach. Stir gently until the spinach wilts and is well incorporated. Season with salt and pepper to taste.

Grill the Salmon

Preheat a charcoal grill. Once hot, place the marinated salmon fillets on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.

Serve

On each plate, serve a portion of spanakorizo alongside a grilled salmon fillet. Drizzle the remaining ladolemono sauce over the salmon. Enjoy!