Summary

Ingredients

• 200 g salmon
• 300 g lettuce, mostly reen
• 100 g cherry tomato (s)
• 3 medium egg (s), medium-sized
• 100 ml oil, (frying oil)
• breadcrumbs

For the fish:

• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon lemon juice, preferably freshly squeezed
• 1 teaspoon honey
• 3 leaves basil, fresh

For the dressing:

• 2 tablespoon olive oil
• Balsamic, darker
• salt and pepper
• mustard
• Herbs

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Instructions

1. Wash the salmon, pat dry and place on a greased or oiled baking sheet. Sprinkle some pepper on the salmon and cover with a few fresh basil leaves. Then cover with aluminum foil and cook at 60 ° C (lower and upper heat) for at least 50 minutes (a little longer for thick pieces).
2. In the meantime, wash the lettuce, spin dry and arrange on a large plate.
3. Wash the cherry tomatoes, cut in half and spread on the plate.
4. Make a salad dressing from olive oil, balsamic vinegar, mustard, salt, pepper and various herbs.
5. Boil 2 eggs in water for about 4-5 minutes. Then quench and peel. Beat the third egg and turn the peeled eggs in it and then in the breadcrumbs and fry in hot frying oil. Caution: do not bake for too long, otherwise you won`t get a medium fried egg later.
6. Make a glaze with olive oil, lemon juice, honey, salt and pepper and spread it over the finished salmon.
7. Place the salmon and the fried egg on the salad plate, pour the dressing over the salad and serve immediately.