Salmon on a spring salad

Salmon on a spring salad

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 461 kcal
, Fat: 27 g
, Carbohydrate: 22 g
, Protein: 28 g


4 person


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


100 g beluga lentils (beluga)
water, boiling
¼ tsp salt


1 organic lemon, use grated zest and 2 tbsp of juice
3 tbsp hazelnut oil
½ tsp salt
a little pepper
1 bunch chervil, finely chopped
1 bunch radish incl. green parts, radishes quartered, 10 g of finely chopped greens
300 g carrots, peeled into thin strips using a peeler


½ tbsp olive oil
250 g rhubarb, cut into pieces approx. 6 cm long, cut in half
2 tbsp yacon syrup
½ tbsp olive oil
400 g salmon fillets
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How it's done

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Simmer the lentils in boiling water over a medium heat for approx. 20 mins., drain, season with salt, set aside.


Combine the lemon zest, lemon juice and oil in a bowl, season, mix in the chervil and radish greens. Add the radishes, carrots and reserved lentils, mix.


Heat the oil in a non-stick frying pan. Add the rhubarb, stir fry for approx. 2 mins. Add the yacon syrup, simmer for approx. 2 mins., mix into the salad with the resulting liquid. Heat the oil in the same pan. Fry the salmon for approx. 3 mins. on each side, serve on top of the salad.

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