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6 Portionen
Knuspriger Lachs
Zubereitung
1. Den Lachs mit Papiertüchern trocken tupfen.
2. Die Lachsstücke auf beiden Seiten mit Salz und Pfeffer würzen und dann das Öl
über den Lachs träufeln. Den Lachs beiseitestellen.
3. Für die Zubereitung der Zitronen-Kapern Sauce die Saucenzutaten in eine
Schüssel geben und mit einer Gabel durchmischen, bis sie gut vermengt sind und
abschmecken. Die Zitronen-Kapern Sauce beiseitestellen.
4. Den Backofen auf 200 °C vorheizen.
5. Die Bratpfanne auf den Herd stellen und auf mittlerer Stufe erhitzen. Die Pfanne
3–4 Min. lang erhitzen. Den Lachs vorsichtig in die Pfanne legen (Hautseite nach
unten). Garen, bis der Lachs vor und zurück rutscht, wenn Sie die Pfanne schütteln
(etwa 3 Min.).
6. Den Lachs wenden, den Grünkohl und die Kirschtomaten hinzugeben, die Pfanne in
den Backofen schieben und bei 200 °C garen, bis der Fisch durch ist (etwa 15 Min.).
7. Den Lachs mit der Zitronen-Kapern Sauce servieren.
Zutaten
6 Lachsfilets à 120g, mit Haut
1 TL Salz
1 TL gemahlener, schwarzer Pfeffer
3 EL Olivenöl "Extra Vergine" (kaltgepresst)
ZITRONEN–KAPERN SAUCE
¼ Tasse gehackte Petersilie
2 EL gehackte Kapern
2 Sardellenfilets, gehackt
2 Knoblauchzehen, fein gehackt
2 EL Dijon-Senf, ganze Körner
1 Zitrone, geschält
2 EL frisch gepresster Zitronensaft
½ Tasse griechischer Joghurt (Vollfett)
2 EL Olivenöl "Extra Vergine" (kaltgepresst)
2 Tassen Grünkohl, ohne Blattrippen
1 Tasse gemischte Cherry-Tomaten
25


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