Colorful Bowl with Salmon and Eggs

Ingredients

• 4 eggs
• 400 g Salmon fillet
• 5 tbsp Lemon juice
• 3 tbsp Rapeseed oil
• 50 ml Vegetable broth
• 1 bunch radishes
• 4 Carrots
• 1 bunch Arugula (80 g)
• Salt
• Pepper

Instructions

1. 1.

   Boil eggs in boiling water for 8-10 minutes until hard-boiled. In the meantime, rinse the salmon fillet, pat it dry and drizzle with 2 tbsp of lemon juice. Heat 1 tbsp of oil in a pan. Pan-fry the salmon fillet for 1 minute on each side over medium heat. Then pour in the broth and simmer the salmon fillet covered for 10 minutes over low heat.

2. 2.

   In the meantime, peel, wash and slice the radishes. Peel, scrape and coarsely grate the carrots. Wash and spin dry the arugula.

3. 3.

   Place radishes, carrots and arugula in bowls. Peel the eggs and slice them; salt the salmon and pull it into pieces. Distribute both on the bowls. Sprinkle with pepper and drizzle with the remaining oil and lemon juice.