Salmon cutlet in tarragon oil

Name: Salmon cutlet in tarragon oil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Salmon chops (approx. 250 g each); 8 TABLESPOONS Oil; 2 TABLESPOONS Lemon juice; 2 Garlic cloves; 1 collar Tarragon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) Lettuce; 1/2 red and yellow pepper; 1 small onion; 2 TABLESPOONS Wine Vinegar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Salmon chops (approx. 250 g each)
8 TABLESPOONS Oil
2 TABLESPOONS Lemon juice
2 Garlic cloves
1 collar Tarragon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) Lettuce
1/2 red and yellow pepper
1 small onion
2 TABLESPOONS Wine Vinegar

Directions

1
Wash the salmon and dab dry. Mix 5 tablespoons of oil and lemon juice. Peel garlic and cut into fine slices. Wash tarragon, dab dry and chop finely. Add to the lemon oil marinade together with the garlic and mix.
2
Pour over the salmon chops and leave covered for about 30 minutes in the fridge to marinate. Dab the salmon lightly and grill on a barbecue grill on each side for 6-8 minutes. Season with salt and pepper. In the meantime clean, wash and drain the salad and pluck into bite-sized pieces. Clean, wash and cut the peppers into fine strips. Peel and finely chop the onion. Add to vinegar and mix. Add remaining oil and fold in. Season with salt and pepper.
3
Clean, wash and cut the peppers into fine strips. Peel and finely chop the onion. Add to vinegar and mix. Add remaining oil and fold in. Season with salt and pepper. Mix the salad ingredients with the vinaigrette and serve on plates with the salmon chops