2 sprig dill
1 clove garlic
1 tsp honey
1 piece leek
1 tsp mustard
5 tbsp olive oil
2 sprig parsley (flat-leaf)
2 pinch pepper (ground)
3 tbsp rapeseed oil
350 g salmon fillet
3 pinch sea salt
150 g tenderstem broccoli
1 tbsp water
2 tbsp white wine vinegar
Pat the salmon fillets dry, season with salt and pepper.
Heat the oil in a frying pan and swirl it around. Place the salmon skin-side-down in the pan and fry for approx. 5 minutes over a medium heat. Turn over and fry for another 3 minutes.
Ingredients
350 g salmon fillet, 1 pinch sea salt, 1 pinch pepper (ground), 2 tbsp rapeseed oil
Wash the leek and broccoli. Cut the leek into 1.5 cm rings.
Bring a large pan of water to the boil. Add the leek and broccoli and blanch them for 1 minute.
Then remove the vegetables from the pan, leave to strain, then sear them in a hot frying pan. Season with salt and pepper.
Ingredients
1 piece leek, 150 g tenderstem broccoli, 1 pinch sea salt, 1 pinch pepper (ground), 1 tbsp rapeseed oil
Peel and roughly chop the garlic. Wash the herbs, shake them dry and roughly chop them.
Put all the ingredients in a tall container and blend.
Season with a little salt.
Ingredients
1 clove garlic, 2 sprig dill, 2 sprig parsley (flat-leaf), 2 tbsp white wine vinegar, 1 tbsp water, 1 tsp mustard, 5 tbsp olive oil, 1 pinch sea salt, 1 tsp honey
Arrange some broccoli and leek on plates, top with the salmon and drizzle with the dressing.
726
36.88 g
59.70 g
11.19 g
