Fillet of salmon with endive and orange Recipe

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Salmon steak(s) 150g : 6 whole
  • Endive(s) : 9 whole
  • Orange(s) : 3 whole
  • Rocket : 300 g
  • Shallot(s) : 2 whole
  • Olive oil : 50 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g


  • ETAPE 1

    Peel and dice the shallots.
    Remove the leaves from the chicory and cut into fine slices.
    Peel the oranges and remove the segments. Squeeze the juice into a container.

  • ETAPE 2

    In a hot wok with some olive oil, sweat the shallot for 1 minute.
    Add the chicory leaves and cook with the orange juice until all the liquid has evaporated.
    Add the orange segments and stir gently.

  • ETAPE 3

    Add a drizzle of olive oil to a nonstick frying pan and fry the salmon skin side down for 1 minute over a high heat. The turn the heat down and cook the fillets for a further 3 minutes over a low heat. Cover the pan with aluminium foil during these 3 minutes.

  • ETAPE 4

    Serve the salmon with the chicory and orange and garnish with some seasoned rocket leaves.

Chef's tip

«ID UK :: 6679 You can serve the chicories cold as well.»

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