Summer Night – Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 2 large mango (s)
- 1 point rocket
- 1 half clove garlic (s)
- 1 half chilli pepper (s), fresh
- 125 ml white wine
- 4 teaspoons honey
- 1 small onion (s)
- Flowers, small, edible (e.g. from violets, carnations or roses)
- 1 sprig rosemary (alternatively dried rosemary)
- salt and pepper
- olive oil
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Clean the rocket. Peel the mangoes and remove the stones. Briefly blanch together with the rocket in boiling water, then strain and then distribute on 4 plates to create a base for the salmon.
- Peel the onion and chop finely. Peel off the garlic and finely chop it together with the chilli pepper, sprinkling with a pinch of salt. Mash the whole thing with a knife to a pulp.
- Heat the olive oil in a pan and briefly sauté the onion, garlic and chilli in it. Next, season the salmon fillets with salt and pepper and drizzle lightly with lemon juice. Put the fillets in the pan and gently fry a little. Now deglaze with the white wine and add the rosemary. Finish cooking on a low flame with the lid on.
- Place the salmon on the mango and rocket base while still hot and pour some liquid from the pan over it, then drizzle with a little honey. Sprinkle the small flowers on top and serve immediately.
- Toasted white bread goes well with it. White wine or mango juice spritzer is of course recommended as a drink.
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