Summary

Ingredients

• 300 g salmon, wild salmon or farmed salmon, fresh or frozen
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 250 g lamb`s lettuce
• 8 small vine tomato (s)
• 10 mushrooms
• 1 piece (s) ginger, (the size a thumb)
• 3 teaspoons balsamic vinegar
• 3 teaspoons olive oil
• 3 teaspoons sugar
• 3 teaspoons water
• 1 teaspoon mustard
• 2 tablespoon butter
• 2 teaspoons cream horseradish

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Instructions

1. First mix the soy sauce with the chili sauce and coat the salmon fillets with this marinade on both sides. Mix a vinaigrette from the balsamic vinegar, the olive oil, the mustard and the water, to which you add the ginger (very finely chopped or grated). Wash the lamb`s lettuce and spin dry, cut 3 mushrooms into thin slices, quarter the vine tomatoes and mix everything carefully. 10 minutes before serving, pour the vinaigrette on top and carefully turn the salad until all the leaves are covered with the vinaigrette. Quarter the remaining 7 mushrooms and fry in butter. Remove the fried mushrooms from the pan, season with salt and pepper and set aside. Now fry the marinated salmon fillets on both sides in the butter of the mushrooms for about 5 minutes. To serve, place the lamb`s lettuce on the plate and the warm, roasted mushrooms on top of the lamb`s lettuce. Place the fried salmon next to it and decorate with a teaspoon of cream horseradish. A slice of toasted white bread or herb baguette is ideal as a side dish.