Fried salmon with vinaigrette

Description

The dish is prepared without unnecessary complications. Beet salad preparation: Make a small incision in the tomatoes and place them in boiling water for about 10–15 seconds. Then cool them in cold water and peel off the skin. Cut the tomatoes into 4 pieces, remove the pulp and season with salt. Set aside for 10 minutes, then mix with vinegar and oil. Season with ground pepper to taste. Dice the tomatoes into small cubes, then dip them into the sauce. Sprinkle with chopped parsley. Salmon preparation: Heat oil in a frying pan. Fry the fillet until fully cooked. Place the salmon on a plate and pour the sauce over it. Serve with salad, potatoes, or other vegetables. The finished dish can now be served.

Instructions