Warm pickled tarragon salmon fillet on a fruity salad bed

Ingredients for 4 servings:

• 400 g salmon fillet(s), fresh
• 2 sprig(s) tarragon , dried is also fine
• 1 lemon(s), untreated, grated peel
• olive oil
• Salt (Fleur de Sel)
• pepper
• 1 pinch(s) of sugar
• White wine vinegar or raspberry vinegar
• 2 tsp jam (elderberry) or strawberry
• 1 tsp Dijon mustard
• Salad (ready-made mix), or as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Great starter or in-between course, easy to prepare!

In a small bowl, mix together olive oil, lemon zest, juice of half a lemon, salt, pepper, and a pinch of sugar. Divide the salmon fillets into four equal pieces and place them on a piece of cling film (this goes in the oven; do not use aluminum foil) and drizzle generously with the marinade. Place the tarragon on top and then wrap tightly in the film. The fish can now marinate for a few minutes to a few hours. (The dish can be prepared up to this point.) Preheat the oven to 100°C fan/convection oven. Place the salmon fillet parcels in the oven for about 10-12 minutes, reducing the temperature to 80°C. The salmon is perfect when it is still translucent and raw in the center, very juicy, and not dry. Serve the fish with a colorful mix of leaf salads (e.g. lollo, endive, lamb’s lettuce, beetroot sprouts). Toss the salad with a vinaigrette made from raspberry vinegar or white wine vinegar with olive oil, a little salt, 1 teaspoon of jam, and 1 teaspoon of Dijon mustard. The vinaigrette should be fruity, not too acidic. Serve with baguette. Serves 4 as a starter, or 2 as a main course. As a main course, with more salmon and without baguette, it makes a great food combining or low-carb dish.