Salmon Steak with Herb Crust

Ingredients

• 2 tbsp freshly chopped herbs (e.g., parsley, dill, chervil, thyme, sage, etc.)
• 100 g butter
• 125 g stale white bread (crumbs)
• 4 salmon steaks (with skin, about 200 g each)
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• flour (for coating)
• 2 tbsp Vegetable oil
• 2 heads of lettuce
• herbs (as desired, e.g., tarragon, marjoram...)
• 80 g red pickled bell peppers (jar)
• 3 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp Mustard
• Salt
• pepper (ground)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Mix the chopped herbs with grated stale bread, butter, and knead into a crumbly mixture. Wash and pat dry the salmon steaks, drizzle with a little lemon juice, season with salt and pepper, dust with flour, tap off excess, and sear in a hot pan with oil until golden brown on all sides. Remove, brush with the herb mixture, and bake in the preheated oven for about 10 minutes to gratinate. Let rest for an additional 3 minutes in the turned-off oven.

2. 2.

   For the salad, separate the leaves from the lettuce heads, wash, dry, and tear into small pieces. Wash and dry the herbs as well, then mix with the salad. Dice the peppers and add them to the salad mixture. Combine all vinaigrette ingredients in a bowl and whisk well. Plate the fish with the salad, garnish with lemon wedges, and drizzle with dressing before serving.