Salmon, Spinach, Caponata, Carrots


Trader Joes dehydrated Carrots
Lemon Juice + Zest
Eggplant Capponata
Cracked Pepper

Saute pan on high. Add Salmon skin side down. Cover. Let crisp a bit with LID ON. Uncover, add anchovies and anchovy oil (2 filets) Let oil creep under salmon before flipping fish. Add spinach into pan to wilt. In corner of pan heat some caponata (i use Trader Joes eggplant with red pepper) Allow anchovy flavor to also mix into capponata but keep all ingredients separate. Make sure fish is cooked medium rare. Plate capponata, spinach + salmon. Top with dehydrated carrots for crunch. Sprinkle of lemon juice and lemon zest. Yum.

Olvia YoungComment