John Myers
Contents
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Ingredients
- 250 g 1 pack of wild salmon fillets / 2 pieces
- 2 tbsp Lemon juice
- 2 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Coarse sea salt from the mill
- 2 tbsp Sesame
- 350 g Carrot blossoms
- 150 g Snow peas
- 1 tsp Salt
- 2 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Sweet soy sauce
- 2 tbsp Liquid honey
- 2 Discs Lemon
Instructions
- Thaw the wild salmon fillet, wash it off under cold water and pat dry with kitchen paper. Drizzle lemon juice (2 tbsp) over the salmon fillets. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean / unthread, wash and cut the sugar snap peas in half. Cook the carrot blossoms in salted water (1 teaspoon salt) for about 10 minutes. After 5 minutes add the snow peas. Drain everything through a kitchen sieve. Cover the casserole dishes with 1 tbsp butter each, add / fill in the carrot blossoms with the snow peas and sprinkle with coarse sea salt from the mill (2 big pinches each), colored pepper from the mill (2 big pinches each), sweet soy sauce (each 1 tbsp) and liquid honey (1 tbsp each). Place the wild salmon fillets on top, drizzle with sunflower oil (1 tablespoon each) and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Scatter the sesame seeds (1 tablespoon each) on top and bake / bake in a preheated oven at 175 ° C for about 15 minutes. Remove and serve garnished with a lemon wedge.
