As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.
“Dijon mustard gives the topping a good kick and balances the richness of the salmon fillet. Lemon juice in spinach salad offers another bright note. Source: Everyday Food, September 2008 25 minutes 10 minutes 4 Total time Prepare portions Ingredients 3 slices of white sandwich bread 1 cup fresh parsley 2 tablespoons olive oil Coarse salt and ground pepper 4 shiny salmon fillets, (6 ounces each) 2 tablespoons Dijon mustard 3 tablespoons fresh lemon juice 5 ounces baby spinach 1/2 medium red onion, thinly sliced Directions 1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form. 2. Place salmon on prepared sheet; season with salt and pepper. Spread tops of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes. 3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.”
27.04.2023 @ 15:51
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.
“Dijon mustard gives the topping a good kick and balances the richness of the salmon fillet. Lemon juice in spinach salad offers another bright note. Source: Everyday Food, September 2008 25 minutes 10 minutes 4 Total time Prepare portions Ingredients 3 slices of white sandwich bread 1 cup fresh parsley 2 tablespoons olive oil Coarse salt and ground pepper 4 shiny salmon fillets, (6 ounces each) 2 tablespoons Dijon mustard 3 tablespoons fresh lemon juice 5 ounces baby spinach 1/2 medium red onion, thinly sliced Directions 1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form. 2. Place salmon on prepared sheet; season with salt and pepper. Spread tops of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes. 3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.”