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🍽️ Salmon fillets stuffed with herb paste and Caprese salad

788 kcal · 30 min · 4 servings

Ingredients

• 400 g Mozzarella
• 4 Tomatoes
• 1 tbsp Pumpkin seed oil
• 1 tbsp Olive oil
• 3 tbsp white balsamic vinegar
• Salt
• Pepper (from the mill)
• 1 slice Toast bread
• 30 g Basil
• 2 tbsp Pine nuts
• 2 tbsp freshly grated Parmesan
• 1 Egg yolk
• 4 tbsp Olive oil
• 600 g Wild salmon fillet
• Basil (for garnish)

Instructions

1. 1. Cut the mozzarella into eight equal slices.
2. 2. Wash the tomatoes thoroughly.
3. 3. Remove the hard stem from the top of the tomatoes.
4. 4. Slice the tomatoes.
5. 5. Place the mozzarella slices on deep plates.
6. 6. Place one tomato slice decoratively next to the mozzarella on each plate.
7. 7. Season the salad lightly with salt and pepper.
8. 8. Mix the oils with the balsamic vinegar in a small bowl.
9. 9. Drizzle the oil-vinegar mixture over the salad.
10. 10. Let the flavors of the salad infuse for a moment.
11. 11. Remove the hard crust from the toast bread.
12. 12. Crumble the bread finely.
13. 13. Put the breadcrumbs, the plucked basil leaves, the pine nuts, the parmesan, and the egg yolk into a blender.
14. 14. Puree the ingredients with about two tablespoons of olive oil into a creamy paste.
15. 15. Wash the salmon thoroughly.
16. 16. Pat the salmon dry with a kitchen towel.
17. 17. Cut the salmon into four equal pieces.
18. 18. Cut a pocket into the side of each salmon piece.
19. 19. Fill the pockets with the herb paste.
20. 20. Heat two tablespoons of oil in a pan over medium heat.
21. 21. Fry the stuffed salmon pieces slowly until golden brown on both sides.
22. 22. This takes about three to four minutes per side.
23. 23. Season the cooked salmon with salt and pepper.
24. 24. Halve the salmon pieces.
25. 25. Place the salmon on the plates with the salad.

Nutrition per serving

• kcal: 788
• Protein: 53 g · Fett/Fat: 61 g · Carbs: 9 g