Dry the leaves
Clinging water dilutes the dressing. Dry thoroughly and mix just before serving.
European Recipe
Lamb’s lettuce with pan-cooked wild salmon and pear
Dress the salad only at the end. Hot pan-cooked salmon and the included bread turn it into a meal.
Total time
30 min
Calories
590 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
An autumn salad with warm fish
Dry leaves keep the dressing undiluted. Leave the pear raw with its skin; cook the fish through and add it immediately. Rye bread belongs to the base recipe and calculation. This makes two main meals.
Dinner
Autumn Recipes
Fish
Fruit
Recipe
Lamb’s lettuce with pan-cooked wild salmon and pear
Fresh lamb’s lettuce, raw pear wedges and walnuts with fully cooked wild salmon and rye bread.
Ingredients
2 servings
Method
-
1
Prepare the salad
Wash lettuce thoroughly, remove root ends and spin dry. Wash and core the pear, weigh and thinly slice with skin on. Break walnuts into coarse pieces.
-
2
Mix the dressing
Mix lemon juice with 5 g oil, 1 g salt and half the pepper. Keep separate until plating.
-
3
Cook the salmon
Check fish for bones, pat dry and divide into evenly thick portions. Season with the remaining 1 g salt and pepper. Heat the remaining 10 g oil in a non-stick pan. Cook over medium heat about 8 to 10 minutes, turning carefully, until fully cooked. Check the thickest centres with a thermometer: reach at least 70 °C for 2 minutes. Cook longer over lower heat if needed.
-
4
Serve immediately
Gently mix lettuce, pear and walnuts with all the dressing. Place the hot cooked salmon on top and serve all the rye bread alongside. Eat immediately while the leaves are fresh. This makes two main meals including bread.
Kitchen know-how
Tips for Lamb’s lettuce with pan-cooked wild salmon and pear
Lift fish gently
Use a broad spatula to plate cooked portions. Excessive moving makes the fillets break more easily.
Variations
How to adapt this recipe
Use the same cored weight of apple with skin instead of pear. Acidity, flavour and nutrition change.
Replace walnuts with the same shelled weight of roughly chopped hazelnuts. Flavour and nutrition change.
Nutrition per serving
590kcal
35.7 gCarbohydrates
35.8 gProtein
32.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Lamb’s lettuce with pan-cooked wild salmon and pear
Yes. Thaw fully in the refrigerator, pat dry and weigh the raw edible amount. Frozen pieces cannot follow the stated pan time unchanged.
Keep the dressing separate until plating. Mix only immediately before serving so the leaves do not wilt early.
Yes. All the stated bread is included for both meals, as are the dressing, frying oil and walnuts. Further sides change the values.
No. Use a washed ripe but firm pear raw with its skin. Remove only the stalk and core before weighing.
Keep cooking