John Myers
Chicory Salad with Salmon
The perfect chicory salad with salmon recipe with a picture and simple step-by-step instructions.
- 300 g Salmon fillet
- 1 tbsp Flour
- Salt, pepper, lemon juice
- Olive oil for frying
- —–Für den Salat —-
- 2 Perennials Chicory
- 2 Oranges
- —- für die Marinade —-
- 6 tbsp Orange juice
- 1 tsp Mustard medium hot
- 2 tbsp White balsamic vinegar
- 1 tsp Dark balsamic vinegar
- 2 tbsp Olive oil
- Salt, pepper, sugar to taste
- Petesley
- Wash the fish, pat dry and cut into large cubes.
- Season with salt and pepper and drizzle with lemon juice. Let it soak in for 15 minutes.
- Remove the bitter stalk from the chicory and then cut into half slices.
- Put these in lukewarm water for a few minutes so that the bitter substances evaporate somewhat.
- Peel the orages, cutting off as much of the light skin on the orange as possible.
- Use a knife to cut the fillets from the orange.
- Pour the leaked juice into a cup and use it for the salad dressing.
- Line each plate with the orange fillets in a circle.
- Using the above ingredients for the salad dressing, prepare a fruity-spicy salad dressing according to your own taste and mix with the chicory in a bowl.
- Let it steep for a few minutes, then fold in plenty of lightly chopped parsley and put the salad on the orange fillets.
- Briefly turn the salmon fillet pieces on both sides in flour and fry them in the pan in hot olive oil until they are crispy on both sides and top the chicory salad with them.
Facebook Comments