🍽️ Crispy Pan-Fried Salmon with Fresh Arugula Salad

Name: Crispy Pan-Fried Salmon with Fresh Arugula Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (approx. 180 g each); salt; pepper (from the mill); 2 tbsp flour; 2 eggs; 1 tsp cornstarch; 1 tsp fresh chopped parsley; 4 tbsp vegetable oil; 2 handfuls arugula; 3 tbsp balsamic vinegar; 1 tsp honey; 4 tbsp olive oil; pink peppercorns (for garnishing); chives (for garnishing)

491 kcal · 30 min · 4 servings

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Ingredients

4 salmon fillets (approx. 180 g each)
salt
pepper (from the mill)
2 tbsp flour
2 eggs
1 tsp cornstarch
1 tsp fresh chopped parsley
4 tbsp vegetable oil
2 handfuls arugula
3 tbsp balsamic vinegar
1 tsp honey
4 tbsp olive oil
pink peppercorns (for garnishing)
chives (for garnishing)

Instructions

1. Rinse the salmon fillets under cold water.
2. Pat the fillets completely dry with a kitchen towel.
3. Season the salmon on both sides with salt and pepper.
4. Coat the fillets lightly in flour.
5. Whisk the eggs in a separate bowl with the starch and the chopped parsley.
6. Dip the floured fillets into the egg-parsley mixture.
7. Heat oil in a large frying pan.
8. Fry the salmon fillets in the hot oil.
9. Cook them for about 5 to 6 minutes on each side until golden brown.
10. Wash the arugula under running water.
11. Remove any tough stems or wilted leaves from the arugula.
12. Dry the arugula thoroughly or let it drain well.
13. Arrange the arugula on the serving plates.
14. Whisk the balsamic vinegar with the honey and the oil in a small bowl.
15. Season the dressing mixture with salt and pepper to taste.
16. Drizzle the dressing evenly over the arugula salad.
17. Sprinkle pink peppercorns over the salad.
18. Place the fried salmon fillets next to the salad.
19. Garnish the dish with fresh chive rings.
20. Serve the salmon immediately while warm.

Nutrition per serving

kcal: 491
Protein: 30 g · Fett/Fat: 37 g · Carbs: 11 g