2 sprig Dill
350 g Salmon fillet
150 g Tenderstem broccoli
2 sprig flat-leaf parsley
1 clove garlic
2 pinch ground pepper
1 tsp honey
1 piece leek
1 tsp mustard
5 tbsp olive oil
3 tbsp rapeseed oil
3 pinch sea salt
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 spread out. Place the salmon skin side down in the pan and fry for approx. 5 mins. over a medium heat. Turn and fry for a further 3 mins.
Ingredients
350 g Salmon fillet, 1 pinch sea salt, 1 pinch ground pepper, 2 tbsp rapeseed oil
Wash the leek and broccoli. Cut the leek into 1.5 cm wide rings.
Bring a large pan of water to the boil. Blanch the leek and broccoli for 1 min.
Then remove, drain, pat dry and sear in a pan. Season with salt and pepper.
Ingredients
1 piece leek, 150 g Tenderstem broccoli, 1 pinch sea salt, 1 pinch ground pepper, 1 tbsp rapeseed oil
Peel and roughly chop the garlic. Wash the herbs, shake dry and roughly chop.
Place all the ingredients in a tall container and puree.
Season with a little salt.
Ingredients
1 clove garlic, 2 sprig Dill, 2 sprig flat-leaf parsley, 2 tbsp white wine vinegar, 1 tbsp water, 1 tsp mustard, 5 tbsp olive oil, 1 pinch sea salt, 1 tsp honey
Arrange the broccoli and leek on plates, place the salmon on top and drizzle with the dressing.
726
36.88 g
59.70 g
11.19 g
