Pan‑fried Salmon Fillets
Crispy salmon fillets paired with orange zest and leeks provide protein, vitamin C, and mustard oil for gut and immune health.
Ingredients
- 1 Organic Orange
- 400 g salmon fillet (or trout fillets; 2 salmon fillets)
- Salt
- 250 g leek (1 stalk)
- 200 g Hokkaido Pumpkin (1 piece)
- 1 tbsp Olive Oil
- Pepper
- 1 box garden cress
Instructions
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1.
Rinse the orange hot, dry it, and finely grate about half of its zest. Then halve the orange and squeeze out the juice.
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2.
Rinse the salmon fillets and pat them dry with paper towels. Season with salt and drizzle with 1 Tbsp orange juice.
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3.
Clean, wash, and slice the leek into thin rings. Wash the pumpkin, dry it, deseed it, and dice finely.
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4.
Heat the oil in a non‑stick pan. Sear the salmon fillets for 1 minute on each side. Season with pepper, remove, and set aside on a plate.
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5.
Sauté the leeks and pumpkin in the hot oil, stirring, for about 2 minutes.
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6.
Add the remaining orange juice, zest, and 2 Tbsp water. Cook for another 3–4 minutes until the liquid has reduced by half.
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7.
Season with salt and pepper. Place the salmon fillets on top of the vegetables and cover; cook over low heat for about 4 more minutes.
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8.
Trim garden cress from the bed, sprinkle it over the salmon and vegetables, and serve immediately.
