Fried salmon with avocado-grapefruit salsa

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard. Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished

2. 2

   Peel and finely chop the onion. Halve the avocado, remove the core and skin. Cut the avocado flesh into small cubes. Wash parsley, shake dry and chop.

3. 3

   Mix 5 tablespoons grapefruit juice, 1 tablespoon honey, some salt, pepper and 1-2 tablespoons oil. Mix avocado, grapefruit, onion and parsley with the marinade. Season to taste with salt and pepper.

4. 4

   Clean, wash and drain the salad. Pluck radicchio and lamb's lettuce into bite-sized pieces. Cut chicory into strips. Mix 5-6 tablespoons grapefruit juice, mustard, 1 tablespoon honey, a little salt and pepper.

5. 5

   Emulsify 3 tablespoons of oil.

6. 6

   Wash the salmon fillet, dab dry, cut into 4 slices and salt lightly. Heat clarified butter in a large pan. Fry the salmon slices for 4-5 minutes while turning. Mix salad and marinade and divide into small bowls.

7. 7

   Arrange salmon with some salsa on 4 plates and garnish with grapefruit wedges. Add the rest of the salsa.

Nutrition Facts

KCAL
670 kcal

CARBS
18 g

FATS
49 g

PROTEINS
39 g