2 sprig Dill
1 tsp English mustard
2 sprig Flat-leaf parsley
350 g Salmon fillet (2 pieces)
150 g Tenderstem broccoli
1 clove garlic
1 pinch ground pepper
1 tsp honey
1 units leek
5 tbsp olive oil
1 pinch pepper (ground)
3 tbsp rapeseed oil
3 pinch sea salt
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), 1 pinch sea salt, 2 tbsp rapeseed oil, 1 pinch ground pepper
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
1 units leek, 150 g Tenderstem broccoli, 1 pinch sea salt, 1 pinch pepper (ground), 1 tbsp rapeseed oil
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
2 tbsp white wine vinegar, 1 tsp English mustard, 5 tbsp olive oil, 1 tbsp water, 1 pinch sea salt, 1 clove garlic, 2 sprig Dill, 2 sprig Flat-leaf parsley, 1 tsp honey
Place the broccoli and leek on two plates, add the salmon and drizzle with the dressing. Serve.
726
36.88 g
59.70 g
11.19 g
