Salmon Steaks fried in Butter with salad
Ingredients
Main Ingredients
4 Tbsp: Chilli, Chilli Powder
125 g: Olive, Green Olives (Jarred)
100 g: Tomato, Red Cherry Tomato
1 Whole: Carrot, Fresh Carrots
400 g: Salmon, Salmon Fillet
1 Tsp: Mustard, Dijon Mustard
1 Seasoning: Salt, Table Salt
3 Whole: Onion, Spring Onion
1 Seasoning: Pepper, Black Peppercorns
1 Whole: Pepper, Red Pepper (Bell)
1 Whole: Garlic, Garlic Clove (Fresh)
1 Whole: Lettuce, Iceberg Lettuce (Fresh)
2 Whole: Gherkin, Jarred
2 Tbsp: Vinegar, White Wine Vinegar
2 Tbsp: Lemon, Lemon Juice (Bottled)
7.5 cm: Cucumber, Cucumber (Fresh)
Method
Heat the butter in a frying pan.
Coat the salmon in flour and chilli powder.
Add the salmon and lemon juice to the hot frying pan and cook until golden and crispy on all sides.
Serve
Make the Dressing. Place the WHITE WHINE VINEGAR, OLIVE OIL, DIJON MUSTARD, BASIL, CRUSHED GARLIC, PARSLEY, SALT & PEPPER (to taste) to a screw top jar, replace the lid and shake until mixed. Set aside in refrigerator until required
Chop all other ingredients (not too large) and mix in a large bowl.
TIP: To prevent the salad from becoming soggy, don't add the dressing until just before serving.