Pork Salmon Strips with Chimichurri Sauce and Tomato Bread Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork (roast pork salmon)
- 2 ciabatta, for baking
- 4 tomato (s)
- 2 avocado (s)
- 2 shallot (s)
- 6 clove (s) garlic (s)
- 2 lemon (s)
- 1 teaspoon, heaped chilli flakes
- 1 teaspoon, heaped mustard
- some parsley
- some basil
- some oregano
- salt and pepper
- some sugar
- some flour
- 150 ml olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Bake the ciabatta according to the instructions and let it cool down.
- Roast pork salmon, it should be at room temperature, cut into thin strips and toss in a little flour.
- Wash tomatoes and cut into thick slices. Spread the slices on a baking sheet, season with salt, pepper and a little sugar and drizzle with olive oil. Slide the baking sheet onto the middle rack and bake the tomatoes for about 15 minutes.
- In the meantime, prepare the chimichurri sauce as follows:
- Peel and roughly chop the shallots and garlic. Roughly chop the herbs as well.
- Mix the whole thing with the juice of a lemon and the chilli flakes, season with salt, pepper and a pinch of sugar. Heat 150 ml of olive oil in a small saucepan and heat the garlic, shallot and herb mixture in it.
- Cut the bread into large cubes. Take the tomatoes out of the oven and spread the bread cubes on the baking sheet, drizzle with a little olive oil and roast for about 5 minutes until crispy.
- In the meantime, peel the avocados, remove the seeds and cut the avocados into thin wedges, mix with the tomatoes and mix with a dressing made from the juice of one lemon, 4 tablespoons of olive oil, the mustard, salt and pepper and a pinch of sugar.
- Fry the pork salmon strips in a hot, coated pan for about 5 minutes, pour 3 tablespoons of chimichurri sauce over them and fry for another 2 minutes.
- The tomato and acvocado salad is mixed with the toasted bread cubes on the plate, otherwise they are too liquid and mushy.
- The rest of the chumuchurri sauce is served separately with the pork salmon strips.
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