Lunch

Salmon Escallopino with Cider and Maple

20 Min Cooking

2 Portions

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Preparation

1. Heat a skillet/frying pan on medium-heat and add 2 tbsps of olive oil

2. Season the Escallopinos and saute for 2 minutes each side. Remove and rest on a plate

3. In the same skillet add the shallots and garlic, cook for 2 minutes

4. Add the apple cider vinegar and reduce until almost gone. Add the hard cider and reduce by half

5. Add the maple syrup and mustard and cook until slightly reduced and a sauce consistency

6. Take off the heat, season with salt & pepper and return the Escallopinos to the pan

7. In a bowl, Mix the salad ingredients together and serve alongside the skillet

MOWI Gourmet Escallopino (4 pack)
  • 4 Altantic Salmon MOWI Escallopinos
  • Salt & Pepper
  • Canola oil for cooking
  • 400ml Hard Cider
  • 2 Tbsp Apple cider vinegar
  • 2 Tbsp Maple syrup
  • 1 Tbsp whole grain mustard
  • 1 Shallot finely chopped
  • 1 Garlic clove grated
  • 1 Cup of wafer-thin shaved fennel
  • 1 Granny smith apple shaved
  • 1/4 Cup olive oil & sherry vinegar dressing
  • Salt & white pepper

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