Cooked salmon with salad and fried egg

Ingredients for 2 servings:

• 200 g salmon
• 300 g lettuce, mainly green
• 100 g cherry tomatoes
• 3 m.-sized eggs, medium-sized
• 100 ml oil (frying oil)
• Breadcrumbs
• 1 tbsp olive oil
• e.g. salt and pepper
• 1 tbsp lemon juice, preferably freshly squeezed
• 1 tsp honey
• 3 leaves of fresh basil
• 2 tbsp olive oil
• Balsamic vinegar, dark
• e.g. salt and pepper
• Mustard
• Herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

as a starter or main course, with healthy omega-3 fatty acids

Wash the salmon, pat dry, and place on a greased or oiled baking sheet. Sprinkle the salmon with pepper and garnish with a few fresh basil leaves. Cover with aluminum foil and cook at 60°C (top and bottom heat) for at least 50 minutes (slightly longer for thick pieces). Meanwhile, wash the lettuce, spin it dry, and arrange it on a large plate. Wash the cherry tomatoes, halve them, and arrange them on the plate. Make a salad dressing with olive oil, balsamic vinegar, mustard, salt, pepper, and various herbs. Boil two eggs in water for about 4-5 minutes. Then rinse and peel. Crack the third egg and dip the peeled eggs in it, then coat them in the breadcrumbs and fry them in hot oil. Caution: Do not overcook, or you won’t get a medium-rare egg. Make a glaze with olive oil, lemon juice, honey, salt, and pepper and brush it over the finished salmon. Place the salmon and fried egg on the salad plate, pour the dressing over the salad, and serve immediately.