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Imnicoledavis
Salmon fillet with sweet and sour topping and crispy cheese
A delicious recipe for salmon fillet with sweet and sour topping and crunchy cheese, for a crunchy bite
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Ingredients
- 2 vine tomato
- 1 shallot shredded
- Red pepper without seeds, very finely chopped
- 2 tablespoon capers
- 4 tablespoon flat leaf parsley finely chopped
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 600 gram fresh (wild) salmon in four, with skin
- 100 gram Parmesan cheese freshly grated
Kitchen Stuff
Directions
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Cut the tomatoes in four. Remove the seeds and cut the flesh into tiny cubes.
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Mix the tomato cubes with the shallot, red pepper, capers, parsley, oil and vinegar. Season with salt and pepper.
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Rinse the fish and pat dry with kitchen paper. Score the sheet a few times with a sharp knife and sprinkle with a little coarse salt.
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Preheat the oven to 200 ° C. Place the grated cheese in 4 little houses far apart on a baking tray covered with baking paper.
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Let the cheese melt in the oven and light brown. Remove from the oven and allow to cool.
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In the meantime, heat the pan and fry the salmon fillet on the skin in almost 5 minutes.
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Turn the fish and sear the meat. Place the fish with the skin upwards on a plate and spoon over some topping.
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Break the crunchy cheese into pieces and sprinkle over the fish.
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Nutrition
495Calories
Sodium0% DV0g
Fat55% DV36g
Protein82% DV41g
Carbs1% DV2g
Fiber0% DV0g
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