Salmon Pan with Vogerlsalat

Put on the garlic cloves and basil leaves. Cut the zucchinis in half lengthwise. Cut the skinned salmon into medallions, season and flour them. Cut half of the cleaned mushrooms into slices.

First sauté the zucchini, then the salmon medallions and finally the mushrooms in the grill pan and add a flake of butter. For the sauce, boil the beet juice with a corner of stock cube, season, refine with garlic and add cold olive oil. Dress the washed lettuce with a marinade of 3 tbsp balsamic vinegar, 1 tbsp salt, pepper, olive oil and a tsp mustard and mix with the peanuts and the remaining stalked raw mushrooms. Arrange everything on a flat plate and garnish with basil.

Our tip: Zucchini are tender in taste and therefore also good for children.

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