In a 6” skillet heat extra virgin olive oil over medium heat and sauté peppers and red onion until tender. Add in spinach right at the end to wilt. Transfer vegetables to 2 individual size ceramic baking dishes.
With a cleaver or large chef knife slice salmon into 1/4-inch-thick strips and arrange half of a portion into each baking dish.
Slowly pour in 125 ml. of seasoned liquid egg into each dish. Bake in 375°F convection oven for 12-15 mins.
Ingredients
1 piece High Liner Foods Fire Roasters™ Smoky Applewood Salmon
