Salmón con salsa de queso azul y espinacas 
Salmon with Blue Cheese and Spinach Sauce
Cooking Instructions
- 1
Season the salmon fillets with salt and pepper while heating a pan on the stove. Fry the salmon for a few minutes on each side with the oil it releases, ensuring they don't brown too much. Once both fillets are cooked, remove them from the heat and set aside.
- 2
In a pan with a little olive oil, cook the spinach until it wilts, then turn off the heat and set aside.
- 3
For the sauce: Finely chop the onion and add it to a pan on the stove with a little olive oil. Stir constantly over very low heat for a few minutes until it becomes translucent.
- 4
Add the wine, lower the heat, and let it cook for about 10 minutes or until the onion has absorbed all the wine. Season with a little ground black pepper.
- 5
Turn off the heat, add the blue cheese, and stir until it melts. Turn the heat back on to medium, add the evaporated milk, heavy cream, or half-and-half, and the spinach. As soon as bubbles start to appear on the surface, lower the heat so the sauce reduces slowly, which also prevents it from curdling.
- 6
To serve, add the salmon and cover with a generous amount of blue cheese sauce and dill.
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