🍽️ Salmon fillets in spicy tomato sauce with fresh salad

Name: Salmon fillets in spicy tomato sauce with fresh salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (approx. 150 g each); 3 tbsp lime juice; salt; pepper; 1 onion; 2 carrots; 1 small eggplant; 3 tbsp olive oil; 2 tsp sugar; 1 garlic clove; 2 tbsp balsamic vinegar; 1 can chopped tomatoes (240 g drained weight); 200 ml vegetable broth; 2 handfuls frisée lettuce; 1 handful arugula; 250 g cherry tomatoes; 1 tsp honey; 1 handful basil (fresh)

409 kcal · 30 min · 4 servings

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Ingredients

4 salmon fillets (approx. 150 g each)
3 tbsp lime juice
salt
pepper
1 onion
2 carrots
1 small eggplant
3 tbsp olive oil
2 tsp sugar
1 garlic clove
2 tbsp balsamic vinegar
1 can chopped tomatoes (240 g drained weight)
200 ml vegetable broth
2 handfuls frisée lettuce
1 handful arugula
250 g cherry tomatoes
1 tsp honey
1 handful basil (fresh)

Instructions

1. Drizzle 1 tablespoon of lime juice over the salmon fillets.
2. Season the fish with a pinch of salt and black pepper.
3. Peel the onion and chop it finely.
4. Peel the carrot and cut it into small cubes.
5. Wash the eggplant and cut it into small pieces.
6. Heat 1 tablespoon of olive oil in a wide pot.
7. Lightly fry the prepared vegetables over medium heat, stirring occasionally, for 3 minutes.
8. Sprinkle the vegetables with sugar.
9. Peel the garlic clove and press it directly into the pot.
10. Deglaze the vegetables with balsamic vinegar.
11. Add the canned tomatoes with their juice to the vegetables in the pot.
12. Pour in the vegetable broth.
13. Let the tomato ragout simmer until thickened for 10 minutes over medium heat.
14. Stir the ragout occasionally while it simmers.
15. Finally, season the ragout with salt and pepper.
16. Wash the frisée lettuce and the arugula.
17. Dry the greens using a salad spinner or a kitchen towel.
18. Wash the cherry tomatoes and halve them.
19. Mix the cherry tomatoes with the frisée lettuce and the arugula.
20. Whisk together 2 tablespoons of lime juice, the honey, and 2 tablespoons of olive oil for the dressing.
21. Season the dressing with salt and pepper.
22. Steam the salmon fillets until they are cooked through.
23. Plate the steamed salmon fillets.
24. Add the tomato ragout and the salad.
25. Garnish the dish with fresh basil leaves.
26. Serve the honey-lime dressing on the side.

Nutrition per serving

kcal: 409
Protein: 29 g · Fett/Fat: 22 g · Carbs: 21 g