Crispy fried salmon with an orange and pecan salad

Ingredients for 4 servings:

• 4 salmon fillets
• 150 g salad mix, e.g. lamb’s lettuce, rocket and Lollo Rosso
• 1 avocado(s)
• 2 oranges
• 150 g cherry tomatoes
• 100 g pecans or walnuts
• 1 tbsp honey
• 3 tbsp balsamic vinegar
• 1 tbsp oil
• salt and pepper
• Oil or clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pat the salmon fillets dry and season well on all sides with salt and pepper. Add oil or clarified butter to a pan, enough to cover the bottom. Add the salmon to the pan and fry over medium to high heat (we used 9 levels and cooked between 6 and 7) for about 1-2 minutes on each side, depending on the thickness. In the meantime, wash the salad and divide it between plates. Slice the avocado and cut into thin strips. Halve the cherry tomatoes. Divide both between the plates. Now fillet the oranges. To do this, cut off the peel and separate the segments from between the orange skins. Divide the oranges over the salad. Squeeze the juice from the remaining orange into a bowl and mix with the vinegar, oil, salt, and pepper. Remove the salmon from the pan and serve next to the salad. Then lightly caramelize the pecans in the pan with the honey and a dash of balsamic vinegar. Now spread the pecans and the orange vinaigrette over the salad.