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🍽️ Crispy Salmon with Fresh Avocado Lemon Mix
440 kcal · 30 min · 4 servings
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Ingredients
- salmon fillet, frozen 600 g
- organic lemons 1 pc.
- mint, fresh 10 g
- sesame, white 2 tbsp
- ginger powder pinch
- oil 2 tbsp
- butter 2 tbsp
- avocado 2 pc.
Instructions
- 1. Let the salmon fillets thaw overnight in the refrigerator.
- 2. Rinse the fish under running water.
- 3. Pat the salmon completely dry with kitchen paper.
- 4. Let the fish come to room temperature.
- 5. Wash a lemon thoroughly.
- 6. Grate the lemon peel (this yields about one teaspoon).
- 7. Cut the lemon in half.
- 8. Squeeze the juice from the lemon.
- 9. Wash the mint and dry it.
- 10. Pluck the mint leaves from the stems.
- 11. Chop the mint leaves finely.
- 12. Roast the sesame seeds in a pan without fat for about two minutes.
- 13. Wait until the sesame seeds are golden brown.
- 14. Place the sesame seeds in a bowl.
- 15. Add grated ginger.
- 16. Add the grated lemon peel.
- 17. Season the mixture with some pepper.
- 18. Mix all ingredients well.
- 19. Set the bowl aside to let the mixture cool down.
- 20. Heat oil in a pan over high heat.
- 21. Season the salmon with salt.
- 22. Fry the salmon in the hot oil for about four minutes on one side.
- 23. Wait until the side is crispy and golden brown.
- 24. Reduce the heat.
- 25. Add butter and two tablespoons of lemon juice to the pan.
- 26. Cover the pan with a lid.
- 27. Cook the salmon for another two minutes.
- 28. Cut the avocados in half.
- 29. Remove the pits from the avocado halves.
- 30. Carefully scoop out the flesh with a spoon.
- 31. Cut the avocado halves lengthwise into four wedges.
- 32. Drizzle the avocado with some lemon juice.
- 33. Season the avocado lightly with salt.
- 34. Break up the salmon roughly with a fork.
- 35. Arrange the salmon pieces and avocado wedges on a serving platter.
- 36. Drizzle the dish with the pan juices.
- 37. Sprinkle the salmon with the mint.
- 38. Sprinkle the dish with the sesame mixture.
Nutrition per serving
- kcal: 440
- Protein: 30 g · Fett/Fat: 34 g · Carbs: 16 g