Salmon fillets with strawberry salsa

Salmon fillets with strawberry salsa

Total: 1 hr | Active: 30 min.
lactose-free, Low Carb
Nutritional value / people: 551 kcal
, Fat: 38 g
, Carbohydrate: 16 g
, Protein: 33 g


4 people


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:

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2 tbsp white balsamic vinegar
2 tbsp olive oil
1 garlic clove, squeezed
600 g salmon fillets with skin (organic), in 4 slices
½ tsp salt

Strawberry salsa

3 tbsp white balsamic vinegar
1 tbsp soy sauce (2 medium)
3 tbsp olive oil
1 tin white beans (e.g. Cannellini; approx. 400 g), rinsed, drained)
250 g strawberries, diced
100 g cherry tomatoes, quartered
1 red chilli pepper, deseeded, cut into thin rings
½ bunch flat-leaf parsley, finely chopped
a little pepper

To fry the salmon

1 tbsp oil
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How it's done

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Combine the balsamic, oil and garlic. Coat the salmon in the marinade, cover and leave to marinate in the fridge for approx. 30 mins., season with salt.

Strawberry salsa

Mix the balsamic, soy sauce and oil in a bowl. Mix the beans with all the other ingredients up to and including the parsley, season.

To fry the salmon

Heat the oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove from the pan, plate up, top with the salsa.

Good to know
Serve with: Rice, roast potatoes or toast.

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