Salmon fillet with mustard-herbs cap
easy
75 mins
75 mins
Ingredients
- 600 g Salmon fillet without skin
- 2 TABLESPOONS coarse mustard
- 1 heaped Tbsp Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Stem(s) Parsley
- 1/2 bunch Dill
- 3 TABLESPOONS Olive oil
- 200 g Long grain rice
- 4 TABLESPOONS apple juice
- 3 TABLESPOONS dark balsamic vinegar
- 7-10 Tbsp Sugar
- 1 Shallot
- 200 g Lamb's lettuce
- 1 glass (370 ml) Beetroot in slices
- 7-10 Tbsp Lemon
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the salmon fillet and dab dry. Remove any bones with tweezers. Mix mustard and sour cream, season with salt and pepper. Wash parsley and dill, shake dry and pluck from the stalks.
- 2
Chop the herbs finely and fold them into the mustard/sand mixture. Heat 1 tablespoon of oil in a coated frying pan, fry the salmon for about 3 minutes from the outside. Turn carefully and fry for another 3 minutes.
- 3
Place the fillet on aluminium foil, fold up the edges of the foil. Spread the mustard mixture evenly on the salmon fillet, place it with the aluminium foil on an oven rack. Cook in the preheated oven (electric cooker: 80 °C/ convection + gas: unsuitable) for about 1 hour.
- 4
Prepare rice in boiling salted water according to package instructions. For the dressing, mix apple juice, 2 tablespoons of olive oil and vinegar, blend with a hand blender. Season to taste with salt, pepper and sugar.
- 5
Peel the shallot, dice finely and add to the dressing. Clean lamb's lettuce, wash thoroughly and drain. Drain beetroot and dice finely. Arrange salmon and rice on a large plate, garnish with lemon slices and wedges.
- 6
Arrange lamb's lettuce and beetroot on the plate as well. Stir the dressing well again and drizzle over the salad.
Nutrition Facts
590 kcal
41 g
31 g
36 g
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