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Lana Mihajlović ha publicado una actualización
Level:
Scoolinar
Lumira Bliss
#PlatingChallenge
Profile: Amateur
Type: Main Dish
Ingredients: Salmon; Olive oil; Butter; Salt and pepper; Swiss chard; White wine; Lemon juice; Sour cream; Cherry tomatoes
Story about „Lumira Bliss“
It was one of those evenings when the sky burned in shades of apricot and copper, and the kitchen window was wide open — not because of the heat, but to let the wind in, to hear what it had to say. You know that moment when the sun doesn’t set, it simply takes its leave — slowly, gently, with reverence.
There are evenings that ask for nothing loud. Only tenderness. Evenings when the day slowly lays its head on the shoulder of the sky, and the world takes on the hue of honey and sorrow. No words are needed then — only presence. A gaze that lingers. A touch that doesn’t ask. Silence that smells like peace.
The name came first. “Lumira” — it sounded like light rippling across the sea, somewhere between morning sun and golden dusk. And “Bliss” — that’s what I wanted to linger on the palate, and in memory. And so, Lumira Bliss was born — not as a dish, but as a feeling. The kind of feeling that reminds you you’re exactly where you need to be. Without haste. Without the need to be anything more than what you already are.
Why this dish?
Simple in form, yet rich in soul. A crispy fillet of salmon, its skin seared to golden perfection, resting on a bed of sautéed chard — like a quiet embrace from nature. And the sauce… oh, the sauce. Butter, lemon, white wine and cream… a blend of gentleness and character. Light, creamy, luminous.The hardest part?
Finding the balance. Not between ingredients — but between emotion and flavor.
I didn’t want it to be just delicious. I wanted it to carry a mood. The sauce was the most delicate — a touch too much lemon and it would overpower, a hint too much butter and the grace would be lost. It felt like composing music with fairy-light notes at the edge of silence.My favorite moment?
When everything first came together on the plate. The colors, the scent, the texture… it looked like the sunset had paused to rest on a bed of greens. And in that instant, I knew: This dish doesn’t say “eat me” — it whispers “stay a little longer.”Lumira Bliss is dinner with yourself, with someone special, or with a day that simply asked to be honored with a little light at the end.
It’s not a flavor. It’s an answer. To the day. To you.
To all the tenderness you’ve been keeping quiet inside.And so, with this dish, I close the saga of salmon.
A journey through flavors, textures, and memories, where each bite tells its own story. From the crisp skin to the delicate tenderness of the flesh, the humble salmon has been a silent companion in my kitchen, guiding me through moments of creation. And as the last bite fades away, so does the saga, leaving only the lingering warmth of its memory.
Valentina Gurau, Ksenia Vadaturskaia y5 others16 Comentarios-
Level:
Scoolinar
Me encanta tu plato. Es un gusto leerte y imaginarse las texturas, los sabores y todo lo que conlleva.
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Level:
Scoolinar
@Mercedes Delgado de Miguel Thank you dear ❤️
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Level:
Scoolinar
Un plato con mucho sabor y color, la primavera ha llegado a tus platos
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Level:
Scoolinar
@Mercedes Minaya Palacios Thanks dear, definitely spring on the plate. My time of year ☺️
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Level:
Scoolinary Team
What a beautiful dish! It’s clear you didn’t just cook with ingredients, but with memories, emotions, and even a bit of poetry. That golden salmon skin looks so crispy, I can almost hear it crackle like applause when you cut into it—did that happen? The mix with the Swiss chard and that touch of sauce feels like nature whispered the recipe to you.
It’s really inspiring to think a dish can also be a state of soul… that’s not something you learn from just any cookbook! You know what really stuck with me? That part where you said balance doesn’t come from the ingredients, but from the emotion and the flavor. That’s a chef with heart right there!❤️
And now that you’re closing the salmon saga with this plate… what ingredient do you think will open the next chapter? I’m really curious to know what story comes next!☺️
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you so much, Susan, for your wonderful words! 💞 Your comment truly touched me, because I honestly believe that food is so much more than what we see on the plate — it’s all those emotions, memories, and moments that transform into something unique when blended with ingredients. And the crispy salmon… yes, that sound when you cut into it, it’s almost like a symphony!
I’m so glad that part resonated with you, because for me, cooking has always been more about feeling than following. Ingredients set the stage, but it’s the emotion that brings the dish to life. When someone like you feels that on the plate, then I know the story reached its reader.
As for the next chapter… that will be a surprise! ✨
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Level:
Scoolinary Team
@lanamihajlovic Lana, reading your response felt like opening a book you never want to close. What a beautiful way to express what cooking means to you! I love how you weave emotions, memories, and ingredients together so naturally,like everything flows in perfect harmony.
That idea that cooking is more about feeling than following is incredibly powerful. It speaks a truth many of us forget: technique can guide you, but it’s the heart that truly creates. And you cook with soul,that shines through in every word and every dish.
I can’t wait to discover the surprise that will be your next chapter… because with the way you tell stories through food, I know it’s going to be unforgettable. ❤️
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Scoolinar
Seguro que está buenísimo!! Los colores me han hipnotizado 😍
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Level:
Scoolinar
@carolsan29hotmail-com Ahh, thank you!! 🥰 That makes me so happy to hear! I always say—if the eyes fall in love first, the taste buds will follow. So glad the colors pulled you in…
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Level:
Scoolinar
Lumira bliss tiene ese “je ne sais quoi” que dicen los franceses… será los colores, o esa combinación infalible de mantequilla, limón, vino y nata… o sencillamente ese sol que no quiere ponerse, para seguir iluminando el salmón. Por cierto, espero que cierres el capítulo del salmón, pero no el libro de este reto… 😉
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Level:
Scoolinar
@beatriztorijagmail-com Oh wow… your words are pure poetry, Lumira would blush if she could! ☀️✨ That “je ne sais quoi” you speak of—it might just be all of it: the golden light, the buttery whispers, the citrus notes dancing with wine… and yes, that stubborn sun casting its last rays just to stay a moment longer with the salmon.
And don’t worry—while the salmon chapter may be coming to a gentle close, the book of this challenge is far from finished. I have a few more stories simmering… stay tuned 😉
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Level:
Sous Chef
Maravilloso plato. Otra versión más del salmón que tan bien has aprovechado. Ha sido una saga fantástica! Me pregunto qué será lo siguiente 👏👏👏
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Level:
Scoolinar
@loles-mhotmail-com Thank you so much! 🙏 It really has been a saga, hasn’t it? Salmon has taken on so many roles—sometimes bold, sometimes delicate, but always with a purpose. I’ve loved exploring every nuance with it.
As for what’s next… let’s just say a new character is about to enter the kitchen stage. Stay tuned, the next chapter is quietly marinating 😉✨
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Level:
Scoolinary Team
Lumira Bliss is not just a dish—it’s a slow exhale at golden hour 🌅🍃 Thank you for joining the #PlatingChallenge with this plate that doesn’t shout, but sings softly in a key only the heart understands. There’s poetry in the way the salmon rests, in the gentle swirl of that sauce… honestly, it feels like plating a moment of stillness.
Can we talk about that skin? Perfectly crisped like a whispered promise. How did you manage to hold that golden sear without drying the flesh underneath?
Please share this serene stunner on socials and tag us: @scoolinary_en & @davidjrickett. Because dishes like this deserve to be lingered on, just like you said. 🫶
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Level:
Scoolinar
@Sol Damiani Thank you so much for your kind words! Truly, Lumira Bliss is a quiet moment captured on a plate. To achieve that perfect salmon skin, I rely on carefully controlled temperature and a bit of patience. The key is to let the skin sear slowly over medium heat, allowing it to crisp up while keeping the flesh underneath tender and juicy. I never rush—it all comes together in its own time. And the sauce, of course, is the final touch—subtle, yet full of character. I’m grateful you noticed those little details! 🥰
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