Salmon cutlets served with guacamole, radish and cucumber
Dice the salmon, put it into a glass dish, add the soy sauce and refrigerate for about 20 minutes.
In the meantime, cut the onion into cubes, fry it in a frying pan in olive oil, season it with salt. Add the diced mushrooms, butter and fry until it is golden brown. Cool it down.
Add the mushrooms, onion, eggs and breadcrumbs to the salmon. Mix it to form flat cutlets.
Fry them in a hot skillet in olive oil on both sides.
Meanwhile, empty the avocado. Mash the flesh with a fork. Add lime juice and salt. Mix it thoroughly.
Slice the radishes and cucumbers.
Serve the ready cutlets with the previously prepared avocado, radishes and cucumber.
Recipe as PDF
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