Salmon rolls on salad hearts

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the oranges hot, dab dry and finely grate 1 tablespoon of zest. Halve 1 orange and squeeze the juice. Peel 1 orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Wash the basil. Finely chop about 10 leaves and capers.

2. 2

   Put the ricotta, chopped basil leaves and capers in a bowl. Stir in orange zest and 3 tablespoons of orange juice. Season with salt and pepper. Place the salmon slices side by side on foil. Spread the rest of the basil leaves on top, except for a few for garnishing. Spread the ricotta mixture evenly on top. Roll up with the help of the foil. Put in the freezer for at least 1 hour. Mix vinegar, mustard and the rest of the orange juice, add oil and season to taste with salt and pepper. Clean and wash lettuce hearts, dab dry, cut into slices and arrange on plates with the orange filets. Pour orange sauce over them.

3. 3

   Spread the ricotta mixture evenly on top. Roll up with the help of the foil. Put in the freezer for at least 1 hour. Mix vinegar, mustard and the rest of the orange juice, add oil and season to taste with salt and pepper. Clean and wash lettuce hearts, dab dry, cut into slices and arrange on plates with the orange filets. Pour orange sauce over them. Take the salmon roll out of the foil and cut into slices of about 2 cm thick. Arrange on the salad and garnish with basil leaves

Nutrition Facts

KCAL
230 kcal

CARBS
6 g

FATS
18 g

PROTEINS
12 g