Glassy Cooked Salmon with Spring Onions and Cocktail Tomatoes
by Editorial Staff
Summary
| Prep Time | 8 mins |
| Total Time | 8 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g salmon fillet (s), fresh or thawed at room temperature
- some butter
- some dill, fresher, or other herbs at will
- Salt and pepper, from the mill
- 1 tablespoon oil
- 3 spring onion (s)
- 10 cocktail tomatoes
- some seasoning salt, (red-green chilli salt with vanilla)
- some balsamic vinegar, (crema di balsamic vinegar)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 ° C.
- Place the salmon on a deep plate. Top with flakes of butter and dill. Season with salt and pepper. Close cling film around the plate and place it in the preheated oven. Cook at 80 ° C for about 16 minutes. The protein should not leak out. The fish is then only lukewarm.
- Heat the oil in a pan. Cut the spring onions into 5 cm long pieces and fry lightly in the pan. Then add the cocktail tomatoes and fry them. Season with chilli salt.
- Arrange the vegetables with the salmon on a plate and drizzle some crema of the balsmico (or lemon juice) on the salmon.
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