

Lay the slices of lemons on a baking tray lined with baking paper.
Add the spinach leaves. Stir fry at medium heat.
Add 150ml of fresh liquid cream.
Let the mixture come to a gentle rolling boil.
Whisk the sauce as it boils and thickens.After a couple of minutes, the sauce would have thickened.
Add more lemon juice if necessary.
Whisk well to combine.The salmon should be done by now.
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