John Myers
Ingredients for 2 servings:
- 2 salmon fillets
- 1 lemon(s)
- 2 garlic cloves
- some butter
- some oil for frying
- Salt
- pepper
- possibly thyme, fresh
- 1 bunch arugula
- 250 g cherry tomatoes
- 1 pear(s)
- some walnuts
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- some basil, fresh
- Salt
- pepper
- some pine nuts
- 2 tbsp Parmesan
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
A great, quick and healthy main course!
For the salad: Wash the arugula, spin dry, and cut into bite-sized pieces. Rinse and halve the cherry tomatoes, and wash the pear and cut into fine strips or cubes. Chop the walnuts and toss with the remaining salad ingredients. Mix the olive oil, balsamic vinegar, and honey to make a dressing. Wash and chop the basil leaves and mix in. Season the dressing with salt and pepper. For the salmon: First, heat a pan over medium heat and add a little oil. Halve the lemon and squeeze one half over the raw salmon, massaging it in. Then season both sides with salt and pepper. For the pepper, I use a pepper, lemon, and herb mixture. It’s delicious and goes perfectly with the salmon. When the oil is hot, add the salmon to the pan and cook until the underside is lightly browned around the edges. If the salmon still has a layer of skin, add it to the pan first, facing up. Then carefully turn the salmon over. Now add the second lemon half, the two crushed garlic cloves and, if desired, more fresh thyme to the pan and fry. As soon as the salmon looks cooked on the sides, add a little butter to the pan. Let it foam briefly so that it combines with the flavors. Now baste the salmon with the butter repeatedly until it is cooked to give it that wonderful flavor. As soon as the salmon is cooked, transfer it to a plate and toast the pine nuts for the salad until golden brown, then sprinkle them over the salad. Finally, serve everything and enjoy.
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