John Myers
Contents
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Ingredients
Salsa
- 300 g Fresh strawberries
- 100 g Physalis
- 1 Spring onion stick
- 1 small Dried chilli
- 5 Rosemary needles
- 1 teaspoon Honey
- 1 teaspoon Brown sugar
- 1 pinch Salt
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Freshly squeezed orange juice
- Colorful pepper from the mill
salmon
- 300 g Fresh salmon fillet
- 1 piece Rosemary sprig
- 1 tablespoon Clarified butter
- 1 Orange slice
- Colorful pepper from the mill
Instructions
Salsa
- Cut the strawberries and physalis into small cubes. Cut the spring onion into rings. Chop the rosemary needles and chilli. Mix these ingredients with a teaspoon of sugar.
- Whisk the olive oil, orange juice, honey, salt and pepper. Pour the dressing over the salsa and mix. If necessary, add a little sugar to taste and set aside.
salmon
- Rinse the salmon and pat dry with paper towels.
- Heat the clarified butter in a pan. Add the orange slice and rosemary. Place the salmon skin side down in the pan and fry for about 5 minutes over medium heat.
- Season the salmon with a little pepper, turn and fry for about 1 minute.
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- Serve the salmon with the salsa.
Nutrition
Serving: 100gCalories: 174kcalCarbohydrates: 6gProtein: 7.9gFat: 13.2g
