Sauteed salmon with corn, potato, and arugula

ΨΑΡΙ & ΘΑΛΑΣΣΙΝΑ

Sauteed salmon with corn, potato, and arugula

MAKES 4 SERVINGS 30 minutes

FiveStar:

INGREDIENTS

For the corn, potato and arugula salad

15 gr. dijon mustard
45 gr. fresh lemon juice
20 gr. fresh lime juice
20 gr. sugar
30 mL sesame oil
60 mL olive oil
250 gr. corn kernels
150 gr. cherry tomatoes, quartered
500 gr. new potatoes, cooked and halved
100 gr. arugula
6 gr. cilantro, chopped
salt

For the salmon

4 salmon fillets, 250 gr. each
olive oil
salt

DIRECTIONS

For the corn, potato and arugula salad

To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing and season with salt.

For the salmon

Season the salmon filets with salt. Heat a large sauté pan, add the olive oil and sear the salmon on the opposite of the skin side until golden brown. Flip, place on a parchment lined baking sheet and finish in a 150⁰C oven until done but juicy.

INGREDIENTS
DIRECTIONS

For the corn, potato and arugula salad

15 gr. dijon mustard
45 gr. fresh lemon juice
20 gr. fresh lime juice
20 gr. sugar
30 mL sesame oil
60 mL olive oil
250 gr. corn kernels
150 gr. cherry tomatoes, quartered
500 gr. new potatoes, cooked and halved
100 gr. arugula
6 gr. cilantro, chopped
salt

For the salmon

4 salmon fillets, 250 gr. each
olive oil
salt

For the corn, potato and arugula salad

To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing and season with salt.

For the salmon

Season the salmon filets with salt. Heat a large sauté pan, add the olive oil and sear the salmon on the opposite of the skin side until golden brown. Flip, place on a parchment lined baking sheet and finish in a 150⁰C oven until done but juicy.

TAGS

Για όλο τον χρόνο Σοτέ Light Vegetarian Για παιδιά

Comments