This is a delicious and healthy lunch or dinner filled with vitamins.
All my recipes are for 2 servings!
- 8 oz (240 g) salmon fillet, pin-boned, skinless
- 2 tbsp olive oil
- ½ teaspoon salt
- 1 teaspoon lemon pepper (salt-free)
- ½ teaspoon chili powder
- ¼ cup (60 ml) white wine
- 1 tomato
- 2 tbsp thyme leaves
- ½ cup (120 ml) redcurrant berries
- ½ cup (120 ml) crème fraiche
- 1 teaspoon chili paste
- 2 figs
- ½ cup (120 ml) pear slices
- 8 olives
- 4 tbsp feta cheese cubes
- Balsamic glaze
How to prepare:
Cut the salmon into 1” (25 mm) pieces. Take a non-stick pan and cook the salmon in oil for 5 minutes on medium high heat. Turn the pieces twice per minute. Add the white wine when you have cooked for 4 minutes. Season the salmon with salt, lemon pepper and chili.
Divide the salmon pieces between two plates. Wash the tomato and slice it. Add tomato slices, thyme leaves and the redcurrant berries on each plate. Mix the chili paste with the crème fraiche. Add this mixture on the fish.
Cut the figs into four pieces and add the figs to the plates. Cut the pear slices in half and add the pear chunks around the fish. Add feta cheese and olives on both plates. Drizzle balsamic glaze on the figs.