A quick dinner that will make your festive mood rise! Undoubtedly, a small feast that provides plenty of nutrients and energy. I prefer using Atlantic salmon and Maldon salt for this dish, but you can, of course, make it with trout or regular salmon fillets. Just make sure it's fully cooked if you choose the latter.
Ingredients
- 2 tbsp dairy butter
- 120 g salmon fillet
- 2 pinch maldon salt
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 x slice of bread
- 1 handful brussels sprouts
- 1 handful pomegranate seeds
- 1 handful fresh dill
- ¼ x lemon
Method
- Melt a generous amount of unsalted butter in a hot pan and place the fish in the pan. Sprinkle Maldon salt over the fish and sear it on both sides until it obtains a golden surface. Reduce the heat slightly and ladle the butter over the fish. You can add more butter if desired. Squeeze lemon juice over it and let it cook a bit more. The entire process takes 4–5 minutes. Set the salmon aside to rest.
- Slice garlic and add olive oil to the pan. For this dish, I usually use large slices of sourdough bread, but you can use what you have at home. Fry the bread slices with garlic, oil, and a bit of butter if you like. When the slices have a crispy edge, they are done. Set aside.
- Quarter the Brussels sprouts and quickly sauté them with butter in the pan. 2–3 minutes are sufficient.
- Arrange the fish over the toast and top it with fresh dill, Brussels sprouts, pomegranate seeds, and a lemon wedge. Serve immediately.
