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🍽️ Crispy Salmon on Fresh Cucumber and Tomato Salad

351 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 300 g cherry tomatoes
• 1 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 4 tbsp vegetable oil
• salt
• 1 pinch sugar
• 4 salmon fillets (approx. 180 g each)
• 0.5 box garden cress

Instructions

1. 1. Rinse the cucumber thoroughly under running water.
2. 2. Trim off the ends of the cucumber.
3. 3. Slice the cucumber into rounds about half a centimeter thick.
4. 4. Rinse the tomatoes thoroughly under running water.
5. 5. Cut the tomatoes in half.
6. 6. Arrange the cucumber slices and tomato halves on your plates.
7. 7. Pour the lemon juice into a small bowl.
8. 8. Add the balsamic vinegar to the bowl.
9. 9. Add three tablespoons of oil to the bowl.
10. 10. Season the mixture with a pinch of salt.
11. 11. Add a pinch of sugar to the bowl.
12. 12. Whisk the ingredients vigorously with a fork or spoon.
13. 13. Taste the sauce and adjust to your liking with more salt or sugar if needed.
14. 14. Drizzle the sauce evenly over the vegetables on the plates.
15. 15. Rinse the salmon briefly under running water to clean it.
16. 16. Pat the salmon completely dry with a kitchen towel.
17. 17. Season the salmon with a pinch of salt.
18. 18. Add the remaining oil to a non-stick frying pan.
19. 19. Heat the pan over medium-high heat.
20. 20. Place the salmon in the hot pan.
21. 21. Fry the salmon on the first side for about three minutes.
22. 22. Carefully turn the salmon over to the other side.
23. 23. Fry the salmon on the second side for another three minutes.
24. 24. Remove the salmon from the pan when it is golden brown and cooked through.
25. 25. Place the fried fish fillet directly on top of the prepared salad.
26. 26. Trim the cress for garnishing.
27. 27. Sprinkle the cress over the salmon.
28. 28. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 351
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 6 g