If brunch is on your agenda this weekend, here's a wonderful way to serve smoked salmon, rather than as a topping for bagels and cream cheese (not that there's anything wrong with that!). Instead, the smoked fish is served with a quick spinach saute that's got a kick of heat from dried chili and Asian flavors from soy sauce, basil, and bell pepper. Lemon wedges are a must for spritzing over the salmon and the saute.


  • 250 grams fresh spinach leaves
  • 1 dried chili
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • olive oil (to taste)
  • salt
  • ground black pepper
  • 1 red pepper (roasted and peeled)
  • 1 tablespoon soy sauce
  • 4 slices smoked salmon
  • 1 lemon (small, wedges)


  1. Saute the spinach with the chili, basil, and parsley in a wok or frying pan with a drizzle of olive oil.
  2. Season with salt and pepper.
  3. Add the strips of red pepper, and the soy sauce.
  4. Remove from heat.
  5. Serve with smoked salmon and lemon wedges.
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