Salmon Madrid Recipe
Sauteed spinach, portobello, oil truffle, bechamel sauce
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Ingredients
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Main Ingredients
Truffle Oil
Bechamel Sauce
Garnish
Method
Preparation of Bechamel Sauce
- 1
- 2
Add Milk
Gradually add the milk while continuously whisking to prevent lumps. Increase the heat to medium-high and keep stirring until the sauce thickens, about 5-7 minutes.
- 3
Season the Sauce
Add nutmeg, salt, and black pepper to taste. Stir well and remove from heat. Set aside.
Cooking the Salmon and Vegetables
- 4
Sauté Spinach
In a large skillet, add a drizzle of truffle oil over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until wilted. Remove from the skillet and set aside.
- 5
Cook Portobello Mushrooms
In the same skillet, add more truffle oil if needed. Slice the portobello mushrooms and sauté them for about 5 minutes until they're tender and slightly golden. Season with salt and pepper.
- 6
Assembly and Serving
- 7
Plate the Dish
On each plate, place a serving of sautéed spinach and top with portobello mushrooms. Place the salmon fillet on top and drizzle with bechamel sauce.
- 8
Garnish
Finish with a sprinkle of fresh parsley and serve with lemon wedges on the side.
