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🥗 Crispy Salmon Cutlets with Fresh Kohlrabi and Fennel Salad

336 kcal · 30 min · 4 servings

Ingredients

• 1 small shallot
• 200 g small kohlrabi (1 small kohlrabi)
• 1 bulb fennel
• 50 g watercress
• 200 g thin salmon cutlets (2 thin salmon cutlets)
• pepper
• 4 tsp olive oil
• salt
• 3 tbsp apple cider vinegar
• 0.5 tsp mustard
• 1 tsp liquid honey

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Place the shallot cubes in a fine mesh sieve and briefly pour boiling water over them.
3. 3. Peel the kohlrabi and remove any tough parts.
4. 4. Wash the fennel and remove the tough cores.
5. 5. Cut the prepared kohlrabi and fennel into small cubes.
6. 6. Wash the watercress and shake it thoroughly to remove excess water.
7. 7. Divide the watercress into bite-sized pieces if desired.
8. 8. Rinse the salmon cutlets under running water.
9. 9. Pat the cutlets dry with a kitchen towel.
10. 10. Season the salmon cutlets with black pepper.
11. 11. Heat two teaspoons of oil in a non-stick frying pan.
12. 12. Fry the salmon cutlets in the pan for three to four minutes on each side.
13. 13. Lightly salt the cutlets while frying.
14. 14. Whisk vinegar, mustard, honey, and the remaining oil together in a small bowl to make a sauce.
15. 15. Toss the kohlrabi, fennel, drained shallots, and watercress with the sauce.
16. 16. Plate the salad and place the salmon cutlets on top.

Nutrition per serving

• kcal: 336
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 10 g