John Myers
Contents
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Ingredients
Salmon fillets:
- 1 pack Salmon fillet (2 fillets) à 125 g / frozen (here: From Aldi Nord)
- 2 tbsp Olive oil
- 1 tbsp Liquid honey
- 1 tbsp Sweet soy sauce
- 2 big pinches of coarse sea salt from the mill
- 2 big pinches of colored pepper from the mill
Fried tomato bed:
- 500 g Beefsteak tomatoes
- 1 pole Celery with green (approx. 50 g)
- 2 Garlic cloves
- 20 piece Black pitted olives
- 1 tbsp Sweet soy sauce
- 1 tbsp Olive oil
- 1 tbsp Italian herbs
- 2 big pinches of coarse sea salt from the mill
- 2 big pinches of colored pepper from the mill
Instructions
Salmon fillets:
- Salmon fillets with a marinade of olive oil (2 tbsp), liquid honey (1 tbsp), ket-chup manis (1 tbsp), coarse sea salt (2 big pinches) and colored pepper (2 big pinches) for about 15 minutes marinate. Cook / fry in the marinade on both sides in a pan for approx. 6 - 8 minutes.
Fried tomato bed:
- Wash tomatoes, cut in half, remove the stem and cut into pieces. Clean / remove the celery and cut into small, thin rings. Chop the celery greens / cut into small pieces. Peel and finely dice the garlic cloves. Heat olive oil (1 tbsp) in a pan and fry the garlic clove cubes with the celery rings vigorously. Add the tomato pieces and fry them too. Add the olives (20 pieces) and season with Italian herbs (1 tbsp), salt (2 big pinches) and pepper (2 big pinches). Fold in the chopped celery green, let everything simmer for about 5 minutes and let cool down a little.
- Serve the salmon fillet on the fried tomato bed.
Nutrition
Serving: 100gCalories: 674kcalCarbohydrates: 1.6gProtein: 1gFat: 75.2g
