Ingredients:

• coating
• salmon fillet (ca. 250 g)
• 5 g of mild marinade
• olive oil
• cucumber
• cherry tomatoes
• lettuce mix
• radish
• yellow and red pepper
• salt and pepper
• a pinch of favourite herbs
• a few slices of lemon (to taste)

Preparation:

STEP 1 – FILLET PREPARATION

Drizzle salmon with lemon juice, sprinkle it with the marinade and coat:

• sift the coating into a bowl
• put the fish into water
• remove from the water and coat the fish pieces making sure they don’t stick together
• vigorously hit the coated fish pieces against the wrists to remove excessive coating
• put the coated strips into a sieve placed in a bowl with cold water
• take the sieve out of the water and shake it to remove excessive water
• coat the fish pieces again
• vigorously hit the coated fish pieces against the wrists again to remove excessive coating

STEP 3 – FRYING

Place the fish pieces individually in the oil heated to minimum 180⁰C.
Fry for about 3 minutes.

STEP 4 – SALAD PREPARATION

Wash the vegetables. Shred the lettuce and place it in a bowl.
Slice the cucumber, peppers and radish, cut the tomatoes into quarters, mix everything together and season with salt, pepper and a pinch of favourite herbs. Serve with the salad.

Enjoy!