5 g Dill
1 tsp English mustard
0.5 clove, tsp Garlic
0.5 tsp Honey
5 level tbsp Olive oil
5 g Parsley
350 g Salmon fillet (2 pieces)
150 g Tenderstem broccoli
1 tbsp Water
2 tbsp White wine vinegar
Method Lightly salt the salmon fillets on both sides. Heat a little olive oil in a pan, turn the heat up high and add the salmon skin-side-down. Sear the fish then turn over and continue to cook.
Ingredients
350 g Salmon fillet (2 pieces)
Wash the leek and tenderstem broccoli and cut the leek into 1.5 cm rings. Blanch both in boiling water for 1 minute. Remove the vegetables, strain, dab dry and fry in an oiled pan until browned. Season with salt and pepper.
Ingredients
150 g Tenderstem broccoli
Put the garlic, dill and parsley in a mixing jug, add the white wine vinegar, mustard, olive oil, 1 tablespoon of water and honey and blend to a creamy dressing. Season with a little salt.
Ingredients
0.5 clove, tsp Garlic, 5 g Dill, 5 g Parsley, 2 tbsp White wine vinegar, 1 tsp English mustard, 5 level tbsp Olive oil, 1 tbsp Water, 0.5 tsp Honey
Place the broccoli and leek on two plates, add the salmon and drizzle with the dressing. Serve.
451.5
33.79 g
33.25 g
4.36 g
