Seared Salmon with Orange and Pecan Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 150 g salad mix, e.. made from lamb`s lettuce, rocket and lollo rosso
- 1 avocado (s)
- 2 orange (s)
- 150 g cherry tomato (s)
- 100 g pecans or walnuts
- 1 tablespoon honey
- 3 tablespoon balsamic vinegar
- 1 tablespoon oil
- salt and pepper
- Oil or clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Pat the salmon fillets dry and season with salt and pepper on all sides.
- Put the oil or clarified butter in a pan so that the bottom is covered. Put the salmon in the pan and fry over medium to high heat (we have 9 levels and roast between 6 and 7) on each of the four sides for about 1-2 minutes, depending on the thickness.
- In the meantime, wake the salad and distribute it on plates. Slice the avocado and cut into narrow strips. Halve the cherry tomatoes. Distribute both on the plates.
- Fillet the oranges. To do this, cut off the skin and separate the fillets from between the orange peel. Spread the oranges on the salad as well. Squeeze the juice from the rest of the orange into a container and mix with the vinegar, oil, and salt and pepper.
- Take the salmon out of the pan and serve it next to the salad. Then lightly caramelize the pecans with the honey and a dash of balsamic vinegar in the pan.
- Now also spread the pecans and the orange vinaigrette over the salad.
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