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

Hint:


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@bettbossi.ch

Salad

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

Salmon

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

Serve

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

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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