John Myers
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Salmon Fillet with Honey Bunched Carrots
The perfect salmon fillet with honey bunched carrots recipe with a picture and simple step-by-step instructions.
Salmon fillet:
- 1 pack Frozen salmon fillets / 2 pieces a 125 g
- 2 tbsp Lemon juice
- 2 tbsp Sweet soy sauce
- 1 tbsp Sunflower oil
Honey bunch carrots:
- 750 g Bunch of carrots / cleaned approx. 500 g
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 2 tbsp Liquid honey
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- 2 ½ Scheibe Zitrone
- 2 Stalk Carrot for garnish
Salmon fillet:
- Let the salmon fillets thaw, wash them under cold water, pat dry with kitchen paper and marinate with lemon juice (2 tablespoons) and sweet soy sauce (2 tablespoons) for about 10 minutes. Heat sunflower oil (1 tbsp) in a small pan, fry the salmon fillets on both sides, drizzle with the marinade and cook covered at low temperature for about 8-10 minutes.
Honey bunch carrots:
- Cut the bunch of carrots from the cabbage, leaving about 1 cm of cabbage to stand. Peel / clean the carrots with the peeler, wash, cook in salted water (1 teaspoon) for about 5 minutes and remove. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a large pan, add the carrots, drizzle with liquid honey (2 tbsp) and fry for about 8-10 minutes at a medium temperature, turning again and again. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Serve:
- Spread the salmon fillet on 2 plates, each with ½ lemon wedge and drizzle with the gravy. Add the honey-bunched carrots and serve garnished with carrots.
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