Salmon Cutlet on Kohlrabi Salad

Ingredients

• 1 small Shallot
• 200 g small kohlrabi (1 small kohlrabi)
• 1 bulb fennel
• 50 g watercress
• 200 g thin salmon cutlets (2 thin salmon cutlets)
• Pepper
• 4 tsp olive oil
• Salt
• 3 tbsp apple cider vinegar
• 0.5 tsp mustard
• 1 tsp liquid honey

Instructions

1. 1.

   Peel the shallot and finely dice it. Place in a fine sieve and rinse with boiling water.

2. 2.

   Peel and clean the kohlrabi, wash and clean the fennel. Cut both into small cubes.

3. 3.

   Wash the watercress and shake dry; cut as desired for serving.

4. 4.

   Rinse the salmon cutlets, pat dry, and season with pepper.

5. 5.

   Heat 2 tsp oil in a non‑stick pan. Fry the salmon cutlets 3–4 minutes per side and lightly salt them.

6. 6.

   Whisk vinegar, mustard, honey, and remaining oil in a small bowl. Toss kohlrabi, fennel, shallot, and watercress with the sauce. Plate with the salmon cutlets.