Fried salmon with lamb's lettuce

Ingredients for 2 servings:

• 300 g salmon, wild salmon or farmed salmon, fresh or frozen
• 1 tbsp soy sauce
• 1 tbsp chili sauce
• 250 g lamb’s lettuce
• 8 small vine tomatoes
• 10 mushrooms
• 1 piece(s) ginger (thumb-sized)
• 3 tsp balsamic vinegar
• 3 tsp olive oil
• 3 tsp sugar
• 3 tsp water
• 1 tsp mustard
• 2 tbsp butter
• 2 tsp creamed horseradish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a quick meal for in between

First, mix the soy sauce with the chili sauce and brush the salmon fillets with this marinade on both sides. Mix the balsamic vinegar, olive oil, mustard, and water to make a vinaigrette, adding the ginger (very finely chopped or grated). Wash the lamb’s lettuce and spin it dry, thinly slice 3 mushrooms, quarter the vine tomatoes, and mix everything carefully. 10 minutes before serving, drizzle with the vinaigrette and carefully toss the lettuce until all leaves are coated. Quarter the remaining 7 mushrooms and sauté in butter. Remove the fried mushrooms from the pan, season with salt and pepper, and set aside. Now fry the marinated salmon fillets on both sides in the butter and mushrooms for about 5 minutes. To serve, place the lamb’s lettuce on a plate and place the warm fried mushrooms on top of the lamb’s lettuce. Place the cooked salmon next to it and garnish with a teaspoon of creamed horseradish. Serve with a slice of toasted white bread or herb baguette.