Caprese with Salmon Fillet
Caprese with salmon fillet is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mozzarella
- 4 tomatoes
- 1 EL pumpkin seed oil
- 1 EL olive oil
- 3 EL white balsamic vinegar
- Salt
- Pepper (freshly ground)
- 1 slice toast bread
- 30 g basil
- 2 EL pine nuts
- 2 EL freshly grated parmesan
- 1 egg yolk
- 4 EL Olive oil
- 600 g wild salmon fillet
- basil (for garnish)
Instructions
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1.
Slice the mozzarella into 8 slices and arrange on shallow plates. Wash the tomatoes, remove the stem, slice them, and place one tomato per plate decoratively with the mozzarella; lightly pepper and salt.
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2.
Mix the oils with the balsamic vinegar and drizzle over the salad, letting it sit.
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3.
Remove the crust from the toast bread and finely crumble it. Combine with the basil leaves, pine nuts, parmesan, and egg yolk in a blender, adding about 2 EL olive oil to make a paste. Wash the salmon, pat dry, and cut into 4 pieces. Cut a pocket on each side of each piece and fill with the paste. Fry each side for 3-4 minutes in 2 EL hot oil until golden brown. Season with salt and pepper, halve, and serve on the salad. Sprinkle with fresh basil.
