Salmon cutlet with tomato salad

Name: Salmon cutlet with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 12–16 Scallops (without shell; fresh or frozen); 6-8 (approx. 1.2 kg) Salmon chops; 5-6 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4-5 Tbsp Oil; 800 g Vine tomatoes; 1 collar Spring onions; 1⁄2 Federation Mint; 6-8 discs Breakfast bacon (Bacon); 7-10 Tbsp Aluminium grill tray

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

12–16 Scallops (without shell; fresh or frozen)
6-8 (approx. 1.2 kg) Salmon chops
5-6 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4-5 Tbsp Oil
800 g Vine tomatoes
1 collar Spring onions
1⁄2 Federation Mint
6-8 discs Breakfast bacon (Bacon)
7-10 Tbsp Aluminium grill tray

Directions

1
Defrost the frozen mussels. Rinse salmon, dab dry and sprinkle with 2-3 tbsp. lemon juice.
2
Mix 3 tablespoons lemon juice, salt, pepper and a little sugar. Fold in 3 tablespoons of oil. Wash and dice the tomatoes. Clean and wash spring onions and cut into rings. Wash and roughly chop the mint. Mix into the marinade.
3
Cut the bacon in half crosswise. Rinse mussels, dab dry and season with pepper. Wrap 1 piece of bacon around each mussel. Spread salmon chops thinly with 1-2 tbsp. oil. Season with pepper.
4
Grill the salmon for 3-4 minutes on each side. Season with salt. If necessary, grill the mussels in a grill tray all around for about 5 minutes. Serve with: e.g. aioli.