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🍽️ Crispy Salmon with Pumpkin and Walnut Dressing

552 kcal · 30 min · 4 servings

Ingredients

• 350 g fresh young spinach
• 200 g small shiitake mushrooms
• 300 g wild salmon fillet skinless (0 wild salmon fillet)
• 350 g pumpkin flesh (from butternut squash)
• butter
• 250 ml vegetable stock
• salt
• pepper (from the mill)
• 5 radishes
• 5 tbsp hazelnuts
• sunflower oil
• juice of one lemon
• walnut oil
• 1 clove garlic (peeled)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Spin the spinach dry or pat it with a kitchen towel.
3. 3. Cut the pumpkin into small, bite-sized cubes.
4. 4. Place the pumpkin cubes in a pot.
5. 5. Pour the vegetable broth over the pumpkin.
6. 6. Bring the mixture to a boil on the stove.
7. 7. Reduce the heat to a low setting.
8. 8. Place a lid on the pot.
9. 9. Simmer the pumpkin for about 7 to 8 minutes.
10. 10. Check if the pumpkin is tender but still firm.
11. 11. Drain the cooking liquid from the pumpkin.
12. 12. Heat some butter in a pan.
13. 13. Toss the pumpkin briefly in the hot butter.
14. 14. Season the pumpkin with salt and pepper.
15. 15. Remove the pumpkin from the pan and set it aside.
16. 16. Clean the mushrooms thoroughly.
17. 17. Heat half a tablespoon of butter in the same pan.
18. 18. Sauté the mushrooms briefly in the butter.
19. 19. Season the mushrooms with salt and pepper.
20. 20. Remove the mushrooms from the pan and set them aside.
21. 21. Cut the salmon fillets into thin strips.
22. 22. Grease a grill pan with a little oil.
23. 23. Sear the salmon strips briefly and firmly on both sides.
24. 24. Season the fish with salt and pepper.
25. 25. Toast the hazelnuts in a dry pan.
26. 26. Wash the radishes.
27. 27. Slice the radishes thinly.
28. 28. Put 8 tablespoons of walnut oil into a bowl.
29. 29. Add lemon juice, salt, and pepper to the oil.
30. 30. Whisk the mixture until creamy.
31. 31. Press the garlic clove into the dressing.
32. 32. Stir the dressing well.
33. 33. Divide the spinach among four plates.
34. 34. Place the pumpkin cubes on the spinach.
35. 35. Place the mushrooms on the plates.
36. 36. Place the radish slices on the plates.
37. 37. Place the toasted nuts on the plates.
38. 38. Drizzle the dish with the dressing.
39. 39. Place the salmon on the salad.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 552
• Protein: 36 g · Fett/Fat: 36 g · Carbs: 21 g