Delicious and fresh on the table in 15 minutes! When this spicy salmon fillet meets the sharpness of chili and paprika, it will have your taste buds dancing. Just stick to the temperatures and times stated in the recipe and you’ll have wonderful juicy salmon fillets in no time at all.
Heat a small pan on the cooktop to 180 ° C and add olive oil. Add the onion and sauté until golden brown. Add the pepper cubes, chili, lemon peel and the lemon juice and season with salt and pepper. Then reduce the heat to 140 ° C and simmer the salsa in the covered pan for 5 to 7 minutes. When the peppers are soft, keep the salsa at 95 ° C.
Season the salmon fillets with a little lemon juice, salt and pepper and drizzle with vegetable oil. Heat a pan on the induction hob to 180 ° C. Put the salmon in the pan and sauté for 40 seconds on one side. Carefully turn over and fry on the other side for another 10 seconds. Then lift from the pan.
To serve, put some salsa in the center of the plate and put the salmon fillets on top.