Copy. Roasted salmon with mustard-honey glaze and apple-carrot salad (more salad, dark vinaigrette)

Name: Copy. Roasted salmon with mustard-honey glaze and apple-carrot salad (more salad, dark vinaigrette)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 5 Stem(s) Thyme; 2 (approx. 200 g) Carrots; 1 (approx. 150 g) small apple; 2 TABLESPOONS + 1 tsp oil; 1 TABLESPOON Lemon juice; 2 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 50 g mixed salad (e.g. pickled and corn salad); 2 Salmon fillets, without skin (approx. 100 g each); 1 TEASPOON Honey; 1 TEASPOON coarse mustard

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

5 Stem(s) Thyme
2 (approx. 200 g) Carrots
1 (approx. 150 g) small apple
2 TABLESPOONS + 1 tsp oil
1 TABLESPOON Lemon juice
2 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
50 g mixed salad (e.g. pickled and corn salad)
2 Salmon fillets, without skin (approx. 100 g each)
1 TEASPOON Honey
1 TEASPOON coarse mustard

Directions

1
Wash the thyme, shake dry. Pluck the leaves from the stalks and chop them, except for a little to garnish. Peel, wash and roughly grate the carrots. Peel apple, cut into slices and sprinkle with lemon juice. Mix carrots, thyme, apple, 2 tablespoons of oil and vinegar in a bowl. Season with salt, cayenne pepper and some sugar. Clean, wash and drain the salad
2
Wash the fish, dab dry. Mix honey, 1/4 tsp. cayenne pepper and mustard. Heat 1 tsp. oil in a coated pan. Fry the fish for 6-8 minutes while turning, season with salt and pepper. Finally, turn the fish on its skin side. Spread the top with honey mustard, turn the fish over, let it glaze briefly, turn it over and take it out
3
Fold the salad into the apple-carrot mixture, season again, arrange on plates with fish, garnish with the remaining thyme as desired and sprinkle