Recipes
Italy Ingredients (2 Servings)
- 2 salmon fillets with skin (approx. 150 g per person)
- 2 Belgian endives
- 3 tbsp. olive oil
- Salt
- Pepper
- Lemon juice, if desired
Nutritional values (per serving)
Directions
Clean the Belgian endive and quarter lengthwise. If necessary, remove the rather hard stalk in the centre.
Sear the quarters in a pan in 1 tbsp. olive oil at a low heat all around until golden yellow and until the belgian endive is relatively soft.
Season the salmon fillets slightly with salt and pepper and then sear them in a second pan with the skin side down with a bit of oil and then reduce the heat.
Fry the fillets until done depending on the thickness without turning them over: Thus, a crust is created on the skin side, while the other is just slightly cooked. The fish remains very juicy and ideally has a mildly translucent core.
Arrange 4 quarters of Belgian endive and one salmon fillet each on plates, if desired, add a small dash of olive oil to the Belgian endive and a dash of lemon to the salmon.
Serve warm or cold - Enjoy!
Nutrition Tips
Soak the quartered Belgian endive well before frying in order to reduce the potassium and allow it to dry or pat it dry well before placing it in the pan.
If you wish so, you can season the Belgian endive with a little balsamic vinegar to taste when arranging it on plates. The mild sweetness rounds off the dish very well.