Pan-fried salmon with tenderstem broccoli, leek and a herb dressing
Tillredning
Lightly salt the salmon fillets on both sides. Heat a little olive oil in a pan, turn the heat up high and add the salmon skin-side-down. Sear the fish then turn over and continue to cook. Wash the leek and tenderstem broccoli and cut the leek into 1.5 cm rings. Blanch both in boiling water for 1 minute. Remove the vegetables, strain, dab dry and fry in an oiled pan until browned. Season with salt and pepper. Put the garlic, dill and parsley in a mixing jug, add the white wine vinegar, mustard, olive oil, 1 tablespoon of water and honey and blend to a creamy dressing. Season to taste with a little salt. Place the broccoli and leek on two plates, add the salmon and drizzle with the dressing. Serve.
Serves two
- 350 g salmon fillets (2 pieces)
- 1 small leek
- 150 g tenderstem broccoli
- ½ garlic clove, finely chopped
- 10 g dill and parsley
- 2 tbsp white wine vinegar
- 1 tsp English mustard (alternatively hot mustard)
- 5 tbsp olive oil
- ½ tsp honey
- Olive oil for frying, natural or sea salt, ground pepper
