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🍽️ Crispy Salmon with Fruity Rhubarb

389 kcal · 30 min · 4 servings

Ingredients

• 400 g rhubarb
• 2 sprigs tarragon
• 0.5 organic lemon
• 50 g purslane
• 4 tbsp olive oil
• 75 ml vegetable broth
• 1 tbsp honey
• salt
• pepper
• 1 tsp aged balsamic vinegar
• 600 g very fresh salmon fillet (4 pieces of 150 g each)

Instructions

1. 1. Wash the rhubarb thoroughly. Peel off the tough strings from the stalks. Cut the vegetable into bite-sized pieces.
2. 2. Wash the tarragon and shake it dry. Pluck the leaves off the stems.
3. 3. Wash the lemon under hot water and pat it dry. Grate the zest finely. Squeeze the juice from the lemon.
4. 4. Wash the purslane and spin it dry.
5. 5. Heat two tablespoons of oil in a pan.
6. 6. Sauté the rhubarb over medium heat for two to three minutes.
7. 7. Deglaze the vegetables with vegetable broth.
8. 8. Add the tarragon, the honey, and the lemon zest.
9. 9. Bring the mixture to a boil.
10. 10. Season with salt and pepper.
11. 11. Remove the pan from the heat.
12. 12. Let the mixture cool down to lukewarm.
13. 13. Taste the vegetables and adjust with balsamic vinegar.
14. 14. Rinse the salmon under cold water.
15. 15. Pat the fish dry.
16. 16. Drizzle the salmon with one tablespoon of lemon juice.
17. 17. Season the fish with salt and pepper.
18. 18. Heat the remaining oil in a pan.
19. 19. Fry the salmon on one side for two minutes.
20. 20. Turn the fish over.
21. 21. Continue to fry the salmon over low heat for one to two minutes.
22. 22. The fish should still be slightly translucent in the center.
23. 23. Plate the salmon fillets.
24. 24. Add the rhubarb.
25. 25. Garnish the dish with purslane.

Nutrition per serving

• kcal: 389
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 5 g