John Myers
Salmon Fillet with Honey and Rocket-spinach
The perfect salmon fillet with honey and rocket-spinach recipe with a picture and simple step-by-step instructions.
- 4 Discs Salmon fillet without bones
- Salt
- 1 tbsp Flour
- 1 tbsp Germ oil
- 2 tbsp Honey liquid
- 300 g Arugula
- 2 small Onions
- 1 tbsp Butter
- Salt
- 150 ml Cream 10% fat
- 1 tbsp Sweet chili sauce
- 0,5 tsp Red chilli flakes
- 80 g Freshly grated Parmesan
- Black pepper from the mill
- Preheat the oven to 90 ° C top / bottom heat. Salt the salmon fillets and dust the skin side with flour.
- Heat the oil in a pan and place the salmon fillets skin-side in. Fry until they take on color. Place the salmon fillets skin-up on a plate and brush with honey. Cook the salmon fillets in the oven for about 20 minutes.
- Wash and clean arugula and cut into strips.
- Peel off the onions, dice, sweat in butter, add rocket. Add salt, cream, sweet chilli sauce and chilli flakes. Simmer for 5 minutes. Add cheese. Slightly puree the sauce and season with salt and pepper.
- Arrange the salmon fillets with the Rocola spinach on a plate and serve.
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