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🍽️ Crispy salmon steaks with crunchy tomato-avocado salad

614 kcal · 30 min · 4 servings

Crispy salmon steaks with crunchy tomato-avocado salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon cutlets under cold running water.
  2. 2. Pat the fish completely dry with kitchen paper.
  3. 3. Wash the tomatoes and remove the green stem area.
  4. 4. Cut the tomatoes into small cubes.
  5. 5. Trim the spring onions and wash them thoroughly.
  6. 6. Slice the spring onions into thin rings.
  7. 7. Peel the avocado and cut it in half.
  8. 8. Remove the pit of the avocado.
  9. 9. Dice the flesh of the avocado.
  10. 10. Wash the basil leaves and chop them finely.
  11. 11. Set aside one tablespoon of the basil.
  12. 12. Put the tomato cubes, spring onion rings, and avocado cubes into a bowl.
  13. 13. Add the remaining basil to the bowl.
  14. 14. Drizzle three tablespoons of olive oil over it.
  15. 15. Add some lemon juice.
  16. 16. Season the mixture with salt and pepper.
  17. 17. Mix everything well and set the bowl aside.
  18. 18. Peel the garlic clove.
  19. 19. Press the garlic through a garlic press.
  20. 20. Wash the chili pepper and cut off the end.
  21. 21. Halve the pepper lengthwise.
  22. 22. Remove the seeds from the chili pepper.
  23. 23. Slice the chili pepper into very fine strips.
  24. 24. Mix the pressed garlic with the chili strips.
  25. 25. Add the remaining basil leaves.
  26. 26. Drizzle one tablespoon of olive oil over the mixture.
  27. 27. Heat ghee in a frying pan.
  28. 28. Fry the salmon cutlets for about three minutes on one side until golden brown.
  29. 29. Fry the other side for another three minutes until golden brown.
  30. 30. Season the cutlets with salt and pepper.
  31. 31. Brush the cutlets evenly with the garlic-chili mixture.
  32. 32. Serve the cutlets alongside the tomato vegetable mix.
  33. 33. Garnish the dish with fresh parsley.

Nutrition per serving