Risotto

Heat a pot with butter, bay leaf, minced garlic and add the rice, then mix.
Blend vegetable broth with washed and dried spinach leaves, parsley, garlic powder and EL MAR Rub.
Pour the mixture little by little, and cook – medium heat, until the liquid is gone.
Add a little Parmesan and continue stirring and pouring the liquid, until the rice is ready.
Taste and check the salt point.

Salmon

Add olive oil to a pan, and heat – medium-high.
Cook the salmon until both sides are browned and the inside is juicy.
Season both sides when cooking the salmon.
Serve the rice and put the salmon on top

Ingredients: Half loin of fresh salmon, risotto rice, butter, bay leaf, garlic, garlic powder, parmesan, parsley, spinach, extra virgin olive oil and EL MAR Rub.