Salmon Steaks fried in Butter with salad
Ingredients
Main Ingredients
4 Tbsp: Chilli, Chilli Powder
125 g: Olive, Green (Jarred)
100 g: Tomato, Red Cherry Tomato
1 Whole: Carrot, Fresh Carrot
400 g: Salmon, Fillet
1 Tsp: Mustard, Dijon
1 Seasoning: Salt, Table
3 Whole: Onion, Spring Onion
1 Seasoning: Pepper, Black Peppercorn
1 Whole: Pepper, Red Pepper (Bell)
1 Whole: Garlic, Clove (Fresh)
1 Whole: Lettuce, Fresh Iceberg
2 Whole: Gherkin, Jarred
2 Tbsp: Vinegar, White Wine Vinegar
2 Tbsp: Lemon, Juice
7.5 cm: 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.