Singles Dinner No. 113

Ingredients for 1 servings:

• 150 g salmon with herb crust (6 slices)
• 50 g lamb’s lettuce
• ½ persimmon(s)
• 1 orange(s), the juice
• ½ lemon(s), the juice
• 1 shallot(s)
• 3 tbsp maple syrup
• 1 tsp, heaped mustard (honey mustard)
• Salt and pepper from the mill
• Chili flakes from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Herbed salmon with chili persimmon on lamb’s lettuce with mustard, orange and shallot dressing

Wash the lamb’s lettuce, drain well, and arrange on a small platter. Peel and finely dice the shallot, mix with orange and lemon juice, mustard, and maple syrup, season with the spices, and drizzle over the salad. Shape the individual salmon slices into rolls and place on the salad. Peel half the persimmon, remove the seeds, cut the fruit into small slices, and place on the salmon. Sprinkle with chili flakes and serve. For me, it was a main meal—but with the right portions, it also makes a delicious appetizer.