Salmon with Shallot-Hazelnut Mix on Salad Bed
Salmon with shallot-hazelnut mix on a salad bed is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces salmon fillet (≈150 g)
- 2 tbsp Soy sauce
- 3 tbsp Lime juice
- 1 red chili
- 1 piece fresh ginger (~1.5 cm)
- 1 Garlic clove
- 3 shallots
- 60 g hazelnut kernels
- 200 g cocktail tomatoes
- 3 tbsp vegetable oil
- 180 g mixed salad greens
Instructions
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1.
Rinse the salmon, pat dry and place in a shallow dish. Mix with soy sauce and 2 tbsp lime juice, cover and refrigerate for about 30 minutes, turning once.
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2.
Preheat the oven to 60°C (140°F) on top and bottom heat.
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3.
Wash, peel, and finely dice the chili, ginger, garlic, and shallots. Roast the hazelnuts in a dry pan until fragrant, then cool and roughly chop. Wash the tomatoes. Heat 2 tbsp oil in a nonstick skillet and sear the salmon for 2 minutes on each side so it remains pink inside. Keep warm in the oven. In the same skillet, gently sauté the chili, shallots, ginger, and garlic in the remaining oil until soft. Add the tomatoes and season everything with lime juice, salt, and pepper. Finally, stir in the hazelnuts.
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4.
Wash the salad greens, spin dry, and arrange on flat plates. Place a salmon fillet on each bed and top with tomatoes and the shallot-hazelnut mix. Garnish with flower petals if desired.
