Pan fried salmon filets with lamb’s lettuce

Step 1/ 3

• 1 tbsp olive oil
• 250 g salmon fillets (skin-on)
• ½ tbsp butter
• salt
• pepper

• frying pan

In a frying pan, heat olive oil over medium high heat, when it comes to temperature, add salmon filets to the pan, skin side down. Season salmon with salt and pepper, and add butter to the pan. Let cook for approx. 3 - 5 min.

Step 2/ 3

• 30 g radishes
• 1 stalks celery
• 3 sprigs mint
• 3 sprigs parsley

• mandoline
• knife
• cutting board

Meanwhile, thinly shave radishes with a mandoline. Thinly slice celery and reserve the leaves. Roughly chop most of mint and parsley together, reserving one sprig of each for later garnishing.

Step 3/ 3

• 75 g lamb's lettuce
• 1 tbsp olive oil
• 1½ tsp honey
• ¼ lemon
• mint (for garnish)
• parsley (for garnish)
• salt
• pepper

• bowl (large)
• fine grater
• citrus press
• cooking spoon
• plate

In a large bowl, add lamb’s lettuce, celery, chopped herbs, olive oil, honey, salt and pepper. Zest and juice lemon into the bowl, toss the salad together. Plate salad and top with pan fried salmon filets. Dress with remaining salad dressing from the bottom of the mixing bowl, garnish with reserved herb sprigs and shaved radishes. Enjoy!

Enjoy your meal!