Primero picamos la cebolleta y lo ponemos en un cazo a fuego lento con 2 cucharadas de margarina.
Mientras la cebolleta se esta dorando, picamos un poco de perejil y los 20 alcaparras.
Añadimos el perejil, las alcaparras y un poco de eneldo a la salsa con 1 pastilla de caldo de verduras.
Cuando la cebolleta esta como transparente introducimos la leche, la nata y 1 cucharadita de curry y lo dejamos todo a fuego lento unos minutos. Reservamos.
Cortamos el lomo en trozos, quitamos las posibles espinas y salpimentamos por todos los lados. También por la parte de la piel. Añadimos un poco de aceite de oliva virgen extra y eneldo picado finamente a los trozos de salmón.
Ponemos el salmón en la plancha con la piel para abajo y como queremos que no se reseque el salmón, por eso lo ponemos con la piel para abajo. Cuando esta la piel tostada damos la vuelta al salmón y lo doramos un poco la parte superior.
Servimos los trozos con la salsa de acompañamiento, también podemos acompañar de verduras al vapor o plancha, también patatas, etc.
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RT @elbullirdeagus: Salmón a la salsa de curry https://t.co/0DghJ2vIuQ