Crispy salmon with celeriac salad

Crispy salmon with celeriac salad

Total: 1 hr | Active: 30 Min.
gluten-free
Nutritional value / people: 590 kcal
, Fat: 39 g
, Carbohydrate: 28 g
, Protein: 29 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

4 tbsp lime juice
4 tbsp olive oil
1 tsp liquid honey
2 tbsp grated horseradish in a jar
½ bunch parsley, finely chopped
½ bunch tarragon, finely chopped
½ tsp salt
400 g celeriac, shredded

Salmon

50 g black sesame seeds
60 g grated horseradish in a jar
¼ tsp salt
4 salmon slices incl. skin (150 g)

Serve

oil for frying
1 tbsp honey
1 tsp water
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How it's done

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Salad

Mix the lime juice with all the other ingredients up to and including the salt, mix in the celeriac, cover and leave to infuse for approx. 30 mins. at room temperature.

Salmon

Blitz the sesame seeds in a food processor, place in a shallow dish. Mix the horseradish and salt. Spread the horseradish over the fish, then coat with the sesame seeds, press down firmly.

Serve

Heat the oil in a frying pan, fry the salmon (skin side down first) for 3 mins., turn and cook for approx. 3 mins. Combine the honey and water, drizzle over the salmon. Serve the salmon with the salad.

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