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SALMON AND SPINACH MAKI
Ingredients for marinated salmon:
- 1 fillet wild salmon, boneless
- 200 g fine salt
- 200 g sugar
- 30 g dill
- 30 g parsley
- 30 g chives
- 10 g cilantro
- 5 g tarragon
- Zest from 1/2 orange
- Zest from 1/2 lemon
Ingredients for spinach:
- 400 g spinach
- 30 g raisins
- 20 g pine nuts
- 2 cloves of garlic
- virgin olive oil
- a couple of drops of vinegar
For our recipe today with a #bluestreak, we’ll prepare salmon and spinach makis, a dish which dates back to ancient times, when the Chinese people who lived far from the sea realised that rice preserved fish for longer. This method appeared in Japan in the XVII century, although instead of using fish fermented with vinegar, they used it raw, seasoned with other sauces. Today, when we talk about makis, we are usually referring to a type of sushi roll.
On this occasion, salmon will be the star, a very nutritious fish, among the healthiest in the world. In addition to being rich in protein and omega-3 fatty acids (which reduce the body’s inflammation), it is a great source of vitamins and minerals. Its benefits are specially reflected in cardiovascular and circulatory system health, even preventing hardening of the arteries, although there are also studies that show that salmon improves our mood and decreases hostility.
With regard to the spinach, it is important to mention their high fibre and water content, which makes this vegetable ideal for weight-loss diets. Its elevated content of folates makes it optimal for pregnant women and their children.
To prepare the salmon and spinach maki, first crush the herbs and add salt. Next, add the zest and the sugar. This mixture will marinade the salmon. Pour half of the mixture into a container, place the salmon over it, and then cover it completely with the remaining mixture. It will marinade for 90 minutes, then was the salmon and let it dry.
While the fish is marinating, make the spinach, for which you will need a pan with a couple of tablespoons of oil, sauté the garlic, pine nuts and raisins, until golden. Add the raw spinach and a pinch of salt. Sauté for a few minutes and reserve.
Place cling film over a bamboo mat and spread out the spinach. Then place another sheet of cling film, achieving a compact spinach mass. Remove the top cling film and add pieces of salmon. As an option, you could also add pistachios and avocado to give the maki a different touch, enjoyable and nutritious at the same time. Lastly, roll and take of the cling film carefully. Our salmon and spinach maki is ready!