4 organic salmon fillets - 2 shallots
- 2 cloves of garlic
- 1 organic lemon
- 30 g butter
-
30 ml extra virgin olive oil - 500 g edamame (soybeans) frozen
- or alternatively frozen peas
-
240 ml Belfond organic fish stock - or vegetable broth
- Pinch of salt and pepper
Colorful and healthy. This quick low-carb dish is sure to be an eye-catcher on the table. Our organic certified salmon from Norway is particularly suitable for this, as its skin adds a crispy component in the pan. In combination with the creamy edamame puree, a full salmon enjoyment.
Preparation
- It is best to let the salmon fillets thaw in the refrigerator overnight and then pat dry. Remove the skin from the salmon fillets and set aside.
- To make the puree, finely dice the shallots and garlic cloves and sauté them in a pan with butter for a minute. Wash the lemon and grate the lemon peel. Squeeze lemon. Add the peeled soybeans or peas, vegetable broth or fish stock, salt and pepper. Add 2 tablespoons of lemon juice and some lemon zest and simmer for 6-7 minutes with the lid closed. Now puree with a hand blender or blender until you get a fine, creamy puree.
- Fry the salmon fillets for about 4 minutes on each side in a non-stick pan with a little olive oil. Then crisp-fry the salmon skin for a few minutes. Press down with a spatula to prevent the skin from curling.
- Divide the puree onto plates and arrange the fried salmon on top. Garnish the plates with a few beans or peas around the puree and serve.
For the last bit of desperation during small talk, here's a bean fact: The Japanese term edamame translates as beans on a branch. Here you go!
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