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🥗 Crispy sesame salmon on fresh salad

492 kcal · 30 min · 4 servings

Ingredients

• 200 g mixed salad leaves
• 1 bunch arugula (approx. 50 g)
• 4 radishes
• 4 small red beets (from the jar)
• 300 g salmon fillet
• salt
• pepper (from the mill)
• 4 tbsp sesame seeds
• 2 tbsp sesame oil
• 1 chicory
• 1 small shallot
• 3 tbsp balsamic vinegar
• 1 tsp maple syrup
• 0.5 tsp coarse mustard
• salt
• pepper (from the mill)
• 6 tbsp olive oil
• 0.5 bunch chervil

Instructions

1. 1. Rinse the leafy greens under running water.
2. 2. Remove any wilted or brown leaves.
3. 3. Spin the greens dry or pat them with a kitchen towel.
4. 4. Tear the leafy greens into bite-sized pieces.
5. 5. Slice the radishes into paper-thin rounds.
6. 6. Cut the drained beetroot cubes into quarters.
7. 7. Rinse the salmon fillet briefly.
8. 8. Pat the fish completely dry with kitchen paper.
9. 9. Season the salmon with salt and pepper.
10. 10. Press the fillets firmly into the sesame seeds.
11. 11. Heat the sesame oil in a pan.
12. 12. Fry the fish for two to three minutes on each side until golden brown.
13. 13. Remove the cooked salmon from the pan.
14. 14. Peel the shallot.
15. 15. Dice the shallot very finely.
16. 16. Mix the shallot cubes with vinegar, maple syrup, mustard, salt, and pepper.
17. 17. Stir the olive oil into the mixture.
18. 18. Whisk the sauce until it is creamy and emulsified.
19. 19. Wash the chervil.
20. 20. Pat the herb dry.
21. 21. Set aside a few nice leaves for garnish.
22. 22. Finely chop the remaining chervil.
23. 23. Stir the chopped herb into the dressing.
24. 24. Toss the prepared vegetables with the dressing.
25. 25. Divide the salad among the plates.
26. 26. Cut the salmon into finger-thick strips.
27. 27. Arrange the fish strips neatly on top of the salad.

Nutrition per serving

• kcal: 492
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 19 g