John Myers
Salmon Fillet with Warm Tomato and Pepper Salad
The perfect salmon fillet with warm tomato and pepper salad recipe with a picture and simple step-by-step instructions.
- 300 g Salmon fillet
- 10 Cherry tomatoes red
- 3 Baby peppers
- 2 Sprigs of thyme
- 1 Sprig of rosemary
- 3 Sage leaves
- 1 Sprig of oregano
- 5 Basil leaves
- 1 Garlic clove chopped
- 1 Spring onion stick
- 1 teaspoon Sugar
- 0,5 tablespoon Calamansi balsamic vinegar
- 0,5 Hot peppers
- Green pepper from the mill
- Divide the tomatoes, cut the bell pepper into strips and cut the onion into rings. Mix with the garlic and sugar and set aside.
- Roast the herbs in the pan over medium heat for about 5 minutes. Push the herbs to the edge of the pan.
- Put some clarified butter in the pan.
- Add the salmon and fry for 3 minutes on both sides.
- Push the salmon aside.
- Slide the pan off the hotplate on the side where the salmon is on it.
- Turn off the heat.
- Add the tomato and pepper salad and mix with the herbs.
- Add the calamansi balsamic vinegar.
- Leave in the pan for about 3 minutes, turning the salmon again.
- Season to taste with a little pepper.
- I had a baguette with fresh goat cheese.
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