Pan-Seared Salmon Fillet with Wild Garlic Crust

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 400 g Tomatoes
• 2 onions
• 1 Garlic clove
• 1 tbsp Olive Oil
• 3 tbsp Ajvar (paprika spice paste)
• 150 ml Vegetable broth
• Salt
• Pepper
• 0.5 Organic lemon
• 500 g salmon fillet (4 fillets)
• 150 g wild garlic (3 bunches)
• 30 g Butter
• 1 egg
• 80 g whole grain breadcrumbs

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and strip off the white membranes. Place the halves skin side up on a baking sheet lined with parchment paper and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for about 10 minutes until the skins blister. Remove from the oven, cover with a damp kitchen towel, let cool and peel off the skins. Slice the peppers into strips.

2. 2.

   Meanwhile, make crosswise slits in the tomatoes, blanch them hot, shock in cold water, peel, quarter, seed and dice finely. Peel the onions, halve them and cut into very fine strips. Peel the garlic and mince finely.

3. 3.

   Heat oil in a pan. Sauté the onions and garlic until translucent over medium heat. Add the pepper strips, tomato cubes and Ajvar and cook for 3 minutes over medium heat. Pour in the broth and season with salt and pepper.

4. 4.

   Distribute the pepper mixture into four small baking dishes. Rinse one half of the lemon hot, pat dry, grate 1 tsp zest, squeeze the juice. Rinse the salmon under cold water, pat dry, drizzle with 2 tbsp lemon juice, season with salt and pepper, and place on top of the vegetables.

5. 5.

   For the crust, wash the wild garlic, shake off excess moisture and finely chop all but a few leaves for garnish.

6. 6.

   Melt butter in a saucepan and mix with chopped wild garlic, egg, lemon zest, salt, pepper and breadcrumbs. Spread this mixture over the salmon and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for 10–15 minutes.

7. 7.

   Meanwhile, roughly chop the remaining wild garlic leaves and sprinkle them over the finished fillets.