John Myers
Salmon Fillet with Samphire and Root Vegetables
The perfect salmon fillet with samphire and root vegetables recipe with a picture and simple step-by-step instructions.
- 600 g Salmon fillet (s) skinless
- 200 g Samphire, fresh if possible
- 1 Kohlrabi
- 3 Carrots
- 0,5 head Cabbage
- Oil for frying
- Salt
- Cut the salmon into 4 portions and let sit with a splash of lemon juice.
- Cut the carrots, kohlrabi and pointed cabbage into thin strips, e.g. with a vegetable slicer or an electric grater with a large slice, strips from a hand grater are usually not so nice.
- Sear the vegetables in a pan and cook firm to the bite while swiveling. Now fry the salmon on both sides in oil until golden brown. In between, look between the muscle fibers with a fork to see whether the desired cooking level has been reached.
- Add the samphire to the vegetables shortly before the end and toss again before serving. At the end, season with a little salt if necessary.
- Tip 5: Of course, you can also use other fish fillets. If you use pickled samphire, wash it off well and leave it in the water a little longer.
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