John Myers
Ingredients for 1 servings:
- 1 roll (stone oven roll)
- 125 g salmon fillet(s)
- 2 slices of Cheddar
- 1 handful of arugula
- 1 shallot(s)
- 1 tomato(s)
- 1 tsp coconut oil
- 1 tsp sauce (tartar sauce)
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
high in protein
Rinse the salmon thoroughly under running water and pat dry with kitchen paper. Season with salt and pepper. Cut the stone-baked roll in half. Slice the tomato and shallot. Melt the coconut oil in a pan and fry the salmon skin-side down. When the skin is nice and crispy, carefully turn the salmon over. Toast the rolls in the pan on the cut side for about 1 minute until golden brown. Turn the salmon skin-side down again and top with cheddar. Top the bottom of the roll with arugula and tomatoes. Place the salmon fillet on top of the tomato slices with the melted cheddar and scatter the shallots over the cheese. Top with a teaspoon of the tartar sauce. Cover and serve.
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