Roasted salmon in Little Gem salad
Last Updated on
ingredients
800 g Atlantic salmon chilled – fillet with skin 3 tbsp olive oil salt, whole cumin, black pepper ground lemon/lemon juice, nut butter
Yoghurt-mustard dip
2 pcs Greek white yoghurt ( 130 g/piece) 1 tbsp olive oil salt, ground black pepper, parsley 2 tsp Dijon mustard lemon juice
Salad
2 pieces Little Gem lettuce (head) olive oil, salt, honey, water, apple cider vinegar
progress
Rested salmon in a crisp, crunchy salad with yogurt-mustard dressing.
1.
Fish: Remove the skin from the salmon fillet with a knife. If you want to use it with the skin on, remove the scales with a kitchen peeler. Then wash it, cut it, dry it with a paper towel, lightly salt, pepper, sprinkle with cumin, drizzle with lemon juice and let it rest for a while.
2.
Salad: Break the cooled heads of lettuce into leaves, rinse them under water, drizzle with oil, apple cider vinegar, lightly salt and pour a little water over them. Sweeten with honey.
3.
Dressing: Put the yoghurt in a bowl, add the mustard, olive oil, salt, pepper, parsley, a drizzle of lemon juice and stir.
4.
Pour some olive oil into a hot pan, place the salmon skin side down (or skin side down if you left it on) and sauté for about 5 minutes until crispy. Occasionally pour the fat over the surface. Then flip and sear on the other side for 3-4 minutes. Allow to finish cooking in the pan for about 5 minutes and serve immediately.
5.
Place the whole lettuce leaves on plates, drizzle the dressing over them and place a portion of salmon in the centre. Top with a knob of butter for flavour and a slice of lemon for garnish. Enjoy!
