This recipe is easy and delicious and without a doubt a definite crowd pleaser. You will need the following.
1 Salmon fillet cut into servings
1 cup of flour
1 tablespoon of Himalayan Pink salt
1 tablespoon of black pepper
1 clove of garlic
1 stick of butter
1\4 cup of wine (white)
1\4 cup of lemon juice
1\4 cup of capers
2 lemons cut into 1\4 inch slices
4 cups of baby spinach
Parsley leaves for the end topping
Begin by cleaning your Salmon in Alkaline Water 11.5pH by fully submerging it for approximately 15 minutes as well as your spinach (in a different bowl). This process is very important because the ionized alkalized 11.5pH water takes dirt and chemicals off of the food and tenderizes the meat to receive the flavor of the other ingredients. Take your flour and mix it with Himalayan Pink salt and pepper in a bowl. Next put your Salmon in the flour evenly coating it on both sides. Then take a 1\4 stick of butter and fry the Salmon over a medium\low flame for 6 minutes on each side. Remove the Salmon and put it to the side. In the same frying pan take the rest of the butter and mix in the garlic and the capers, after 2 minutes add your wine and lemon juice and lemons, then add your spinach and cook it for approximately 3 minutes. Finally you add your Salmon fillets into the pan and pour the juices over the fillets letting them cook in the marinade for only a few minutes. Take them off and garnish them with your parsley and Bon Appetite!
For side dishes these three options will go really well: brown rice, baked potato or mashed potato.