Salmon Fillet with Sprouts
Try the delicious salmon fillet with sprouts from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 500 g salmon fillet (4 fillets)
- 1 tbsp Lemon Juice
- 75 g mung bean sprouts
- 75 g chickpea sprouts
- 0.5 bunch spring onions
- white pepper
- 2 tbsp Rapeseed oil
- 50 ml white wine
- 5 g yogurt butter (1 tbsp)
- 1 Organic lemon
- Salt
- aluminum foil
Instructions
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1.
Rinse salmon fillets under cold water, pat dry, drizzle with lemon juice and let sit for 5 minutes.
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2.
Meanwhile wash sprouts and drain. Trim spring onions, finely chop the whites, slice the greens into thin rings. Pat fish dry, season with pepper.
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3.
Heat 1 tbsp oil in a pan. Cook fish over medium heat for about 8 minutes on each side until golden brown. Remove, wrap in foil and let rest in preheated oven at 100 °C (fan 80 °C; gas: level 1) for 5–10 minutes depending on thickness.
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4.
Heat remaining oil in the pan. Sauté sprouts and spring onion whites over medium heat for 1–2 minutes. Deglaze with wine, simmer for 2 minutes, then add butter and let melt.
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5.
Rinse lemon hot, pat dry and cut into 4 wedges. Unwrap fish, season with salt and serve on four preheated plates each with a lemon wedge. Top with sprouts, drizzle with butter sauce and sprinkle remaining spring onions.
