INGREDIENTS

2 servings

INGREDIENTS

FOR THE SALMON:

Salmon filets (100 g each)

1 tbsp Olive oil

Grated zest of ½ organic orange

Salt, pepper

FOR THE DRESSING:

2 tbsp Juice from ½ organic orange

3 tbsp White balsamic

3 tbsp Olive oil

tbsp Liquid honey Salt, pepper

FOR THE SALAD:

Ca. 200 g Kale (without stalk, chopped in pieces)

2 Small apples

Juice from ½ lemon

2 Cooked beetroots

40 g Almonds

100 g Feta

Allergens are marked in bold

Download full recipe

step 1

Step 1

Rinse the salmon in cold water and dry with kitchen paper. Mix olive oil, orange zest, salt and pepper in a bowl. Marinate the salmon and place in an unperforated steamer basket.

step 2

Step 2

For the dressing, put all the ingredients in a screw-top jar and shake well. Season to taste with salt and pepper.

step 3

Step 3

Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes.

step 4

Step 4

Steam the salmon filet at 75 °C (shelf height 2) for about 8 minutes. The cooking time depends on the thickness of the fillets, the fish should still be a little glassy in the middle.

step 5

Step 5

In the meantime, wash and core the apples and cut them into pieces. Sprinkle with a little lemon juice. Cut the beetroot into cubes or sticks. Coarsely chop the almonds. Add everything to the salad and mix together.

step 6

Step 6

Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.

NEFF CircoTherm

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.

Find out more

Suggested Stories & Recipes

Recipe

CHERVIL SOUP WITH SALMON TARTAR

Try recipe

Recipe

CHOCOLATE SOUFFLÉ

Try Recipe