Grilled salmon with carrot salad and chive bilberries

Name: grilled salmon with carrot salad and chive bilberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg baby potatoes; 400 g uncut haricot beans; 500 g fine winter carrot; 50 g unsalted butter; 4 salmon steak tomato garden herbs; 2 Red onion; 25 g chives; 50 g mint lemon dressing

A summer dish with salmon steak, chive bolls, string beans, carrot, onion and a fresh dressing.

Ingredients

Directions

Clean the potatoes and cut them in half lengthwise. Boil the unpeeled potatoes in water with salt, if necessary, for 12 minutes.
In the meantime, remove the stems from the string beans and cut the beans into 2 cm sloping pieces. Cook in 6 minutes until al dente. Drain.
In the meantime, cut the winter carrot into thin, sloping slabs. Heat the butter in the frying pan and fry the carrot for 5 min. On medium heat.
Heat the grill pan without oil or butter and grill the salmon steaks for 4 minutes. Turn halfway.
Meanwhile, cut the onions and finely chop the chives. Drain the potatoes and mix with the chives and the rest of the butter. Let the butter melt.
Mix the string beans with the carrot, onion and mint-lemon dressing.
Halve the salmon in the length and divide with the carrot-sliced salad and chive-bones over the plates.