Lamb salmon with summer salad

Name: Lamb salmon with summer salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Lamb salmon (approx. 200 g each); 3 Garlic cloves; 1 Organic Lemon; 4 Branches of rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10-12 TABLESPOONS Olive oil; 1 (approx. 300 g) baby onion; 3 TABLESPOONS liquid lime blossom honey; 100 ml light balsamic vinegar; 1 (approx. 450 g) Cucumber; 500 g Tomatoes; 1 collar (approx. 75 g) Rocket; 1 red pepper; 150 g groene olijven (gevuld met amandelen, gepekeld in knoflook); 200 g creamy feta cheese (with garlic and chilli pepper); 1/2 (approx. 250 g) Ciabatta bread; 7-10 Tbsp Freezer bag; 7-10 Tbsp Olive oil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Lamb salmon (approx. 200 g each)
3 Garlic cloves
1 Organic Lemon
4 Branches of rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
10-12 TABLESPOONS Olive oil
1 (approx. 300 g) baby onion
3 TABLESPOONS liquid lime blossom honey
100 ml light balsamic vinegar
1 (approx. 450 g) Cucumber
500 g Tomatoes
1 collar (approx. 75 g) Rocket
1 red pepper
150 g groene olijven (gevuld met amandelen, gepekeld in knoflook)
200 g creamy feta cheese (with garlic and chilli pepper)
1/2 (approx. 250 g) Ciabatta bread
7-10 Tbsp Freezer bag
7-10 Tbsp Olive oil

Directions

1
Dab meat dry well. Peel garlic and chop very finely. Wash lemon thoroughly, grate peel finely. Halve lemon and squeeze juice. Wash 2 sprigs of rosemary, shake dry, pluck needles from the sprigs and chop finely.
2
Mix 1/2 tsp salt, 1/2 tsp pepper, chopped rosemary, garlic, lemon juice and zest well. Fold in 2 tablespoons of oil. Put meat into a freezer bag, pour marinade over it and knead well with your hands.
3
Place in a cool place for about 2 hours and leave to marinate.
4
In the meantime peel and chop the onion. Heat 4-5 tablespoons of oil in a frying pan, add onions and fry over medium heat until translucent. Season with salt and pepper. Stir in honey. Caramelise slightly, deglaze with vinegar and simmer for 4-5 minutes.
5
Stir several times. Remove from the stove and let it cool down. Season again with salt and pepper.
6
Wash and clean the cucumber thoroughly and peel it if necessary. Cut the cucumber into cubes. Clean, wash and roughly dice the tomatoes. Sort the rocket, wash and drain well. Halve, clean, wash and dice the peppers.
7
Mix the cucumber, peppers, tomatoes, olives, rocket and vinaigrette well in a large salad bowl. Leave to stand for about 15 minutes. Then crumble the cheese on top. Wash 2 sprigs of rosemary, shake dry, pluck the needles from one sprig.
8
Cut bread into very thin slices.
9
Place the slices next to each other on an oiled baking tray, sprinkle with rosemary needles and sprinkle evenly with 2 tablespoons of oil. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 5-7 minutes.
10
Remove from the oven and allow to cool on a cake rack.
11
In the meantime take the meat out of the freezer bag and let it drip off a little. Heat 2-3 tablespoons of oil in a frying pan. Add the meat and the remaining rosemary and fry for 4-6 minutes while turning. Remove from the pan and let it rest for 1-2 minutes.
12
Arrange meat, some salad and bread on plates. Add the remaining salad and bread.