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Salmão com cenouras salteadas e shiso

Salmon with Sautéed Carrots

A light and tasty dish, both for everyday life and for a special occasion.
Prep time:5 minutes
Cook Time:20 minutes
Total time:25 minutes
Keywords: breakfast, easy, fresh, glazed carrots, microleafs, quick recipes, salmon, Salmon with Sautéed Carrots, sauteed carrots
Portions: 2 servings

Ingredients

For the salmon with sautéed carrots

  • 2 fillets salmon with skin
  • 3 carrots sliced into cubes
  • 2 handful micro-leafs or leafy greens of your choice
  • 2 (level) tbsp butter
  • 1 drizzle olive oil
  • Salt to taste
  • Pepper to taste
  • 1 lemons zest
  • 2 tbsp water
  • 2 tsp honey
  • Shiso leaves to garnish

For the yogurt sauce with mustard

  • ½ cup plain yogurt
  • 1 dsp mustard seed
  • ½ lemon juice
  • Pepper to taste

Instructions

For the salmon with sautéed carrots

  • Start by putting the olive oil and butter in a frying pan, until the butter melts completely without burning.
  • When the butter melts, it means that the pan is already very hot.
  • Place the carrots and cook for about 5 min on each side or until they start to show cooking marks.
  • While the carrots are cooking, tilt the pan and with the help of a spoon, scoop out the sauce and drizzle it over the carrots.
  • Do this process constantly, until all parts are cooked and crispy.
  • In a bowl, mix the water with the honey, stir well, and drizzle the carrots so they caramelize.
  • Tilt the pan again and drizzle them with spoonfuls of the sauce.
  • Remove the carrots one by one and set them aside.
  • In the same pan, place the salmon, previously seasoned with salt and pepper, with the skin side down.
  • Let it cook for about 3 min or until the skin is crispy.
  • Turn the salmon over and cook for another 2 min, always drizzling with spoonfuls of the sauce, similar to what was done with the carrots.
  • Turn off the heat and set aside.

For the yogurt and mustard sauce

  • In a small bowl, put the yogurt and the mustard grain and mix well.
  • Add the lemon juice and mix well.
  • Add the pepper and stir again.
  • On a deep or high edges plate, assemble your dish.
  • Place the micro-leafs, previously seasoned with olive oil and salt, at the base of the plate.
  • On top place the salmon and carrots.
  • Sprinkle with the shiso leaves and the lemon zest.
  • Serve with the yogurt and mustard sauce.

Notes

You can use skinless salmon if you don't like the skin.
It also works with other fish, filleted. It's a matter of experimenting.
Add zucchinis if you like, it's also great.
Diced pumpkin also works very well in this dish.
If you don't have micro-leafs, you can use other greens, such as raw spinach. 
For the sauce, you can use mayonnaise if you prefer.
Add herbs if you like and also grated garlic.