Sesame-Crusted Salmon with Salad

Ingredients

• 200 g mixed salad leaves
• 50 g arugula (1 bundle)
• 4 radishes
• 4 small beetroot (jar)
• 300 g salmon fillet
• Salt
• pepper (ground)
• 4 tbsp sesame seeds
• 2 tbsp sesame oil
• 1 chicory
• 1 small Shallot
• 3 tbsp balsamic vinegar
• 1 tsp maple syrup
• 0.5 tsp coarse mustard
• Salt
• pepper (ground)
• 6 tbsp Olive oil
• 0.5 bundle chervil

Instructions

1. 1.

   Wash, trim, and dry the salad leaves, then tear into bite-sized pieces. Peel and wash radishes, slicing them thinly. Quarter the drained beetroot.

2. 2.

   Rinse the salmon fillet, pat dry, and season with pepper and salt. Coat in sesame seeds. Fry the fillet in hot sesame oil for 2–3 minutes on each side, then remove from pan.

3. 3.

   Peel and finely dice the shallot. Whisk together vinegar, maple syrup, mustard, salt, and pepper. Beat olive oil into the mixture using a whisk. Wash and pat dry chervil; set aside some for garnish, finely chop the rest. Stir chopped chervil into the dressing. Combine prepared salad ingredients with the dressing and spread on plates.

4. 4.

   Slice the salmon into finger-thick pieces and arrange atop the salad.