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🍽️ Crispy Salmon Steaks with Herb Crust and Fresh Salad

910 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp freshly chopped herbs (e.g. parsley, dill, chervil, thyme, sage, etc.)
• 100 g butter
• 125 g stale white bread (crusts removed)
• 4 salmon steaks (with skin, 200 g each)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• flour (for dredging)
• 2 tbsp vegetable oil
• 2 hearts of lettuce
• herbs (to taste, e.g. tarragon; marjoram...)
• 80 g red pickled bell peppers (jar)
• 3 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp mustard
• salt
• pepper (from the mill)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Mix the chopped herbs with the grated white bread crust and the butter until you have a crumbly mixture.
3. 3. Rinse the salmon steaks and pat them dry with a kitchen towel.
4. 4. Drizzle the fish with a little lemon juice and season with salt and pepper.
5. 5. Coat the salmon steaks in flour and shake off any excess flour.
6. 6. Fry the steaks in a hot pan with oil until golden brown on all sides.
7. 7. Remove the steaks from the pan and spread the herb butter mixture generously over them.
8. 8. Place the steaks on a baking sheet and bake them in the preheated oven for about 10 minutes to gratinate.
9. 9. Turn off the oven and let the steaks rest for another 3 minutes inside the warm oven.
10. 10. Separate the leaves from the lettuce hearts, wash them, and shake them dry.
11. 11. Tear the lettuce leaves into small pieces.
12. 12. Wash the herbs for the salad, shake them dry, and mix them with the lettuce.
13. 13. Dice the pepper and add it to the salad as well.
14. 14. Put all the ingredients for the vinaigrette into a shaker bottle and shake them vigorously to mix.
15. 15. Plate the fish and serve the salad on the side.
16. 16. Garnish the dishes with lemon wedges and drizzle with the vinaigrette before serving.

Nutrition per serving

• kcal: 910
• Protein: 101 g · Fett/Fat: 47 g · Carbs: 21 g