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Steam the spinach until cooked; squeeze out the liquid.
Chop finely.
Mix in a little minced shallot or onion.
Season with salt
and pepper.
Place a little of the stuffing in the center of each salmon scallop.
Cover the stuffing with lightly toasted sliced almonds.
For a salmon strip, roll up. Insert a toothpick to keep the spiral in place.
For a scallop, fold the 4 edges into the center to form a little package.
Place the salmon in a steamer basket or a bamboo basket.
Cover.
Place the basket over a pot of boiling water (double boiler principle). Cook for a few seconds.
Remove as soon as the salmon changes color. The cooking time is very brief.
Reheat the sauce. We have a cream sauce with cucumbers.
Pour a few spoonfuls of sauce into the center of each plate.
Place a salmon roll on top.