1. Saute the onions

Heat in medium heat Fest’s non stick frypan and add the 50 g butter to melt. Once the butter is burnt, add the spring onions and sauté for 3 minutes.

2. Saute the spinach

Add the spinach to Fest’s non-stick frypan  and  add the wine and lemon to help  the frozen spinach to melt and give it the acidity that makes Florentine unique. As the spinach melts, add the dill, salt and pepper. In the next 5-6 minutes that the spinach will melt, you will see enough liquid  at the bottom of the frypan.

3. Remove liquids:

The trick to easily remove liquids from the spinach you are sautéing is to collect all the spinach on one side of the frypan so that all the liquid is collected there. Increase the heat from medium to high to increase the evaporation of the liquids. In about 7 minutes all the liquid will have evaporated and only the oil will be left with a thick “sauce” that conveys the flavors of lemon and wine.

4. Add the cream:

Reduce the heat, add the cream and stir well. Saute for 2-3 minutes to remove the excess liquid and close the eye, leaving Fest’s non stick frypan on top to keep the Florentine spinach warm.

5. Roast the salmon.

Heat Fest’s non stick grill pan for 2-3 minutes in high temperature. Add the butter and a little oil to mix, melting so that it does not turn black. Then place the salmon fillets with the skin (if any) facing down. After two minutes use a tong to turn them upside down and after another minute do the same with the skin underneath. If the piece of the salmon is not too thick, the food is ready, otherwise it will need another turn for a minute.

Place the fillet in the center of the plate and put on and around it the Florentine spinach. You can decorate with lemon slices or fresh dill.

Source: Caruso.gr