Summary

Ingredients

• 2 pieces salmon, with skin (flaked), approx. 160 g each
• 1 tablespoon oil
• 1 clove garlic
• 1 tablespoon honey
• 1 tablespoon vinegar, white wine
• 4 tablespoon soy sauce, (mild)
• pepper

For the salad:

• 1 cucumber (s)
• 1 teaspoon sugar
• 1 chilli pepper (s), red
• 80 g peanuts, (salted)
• 1 bunch coriander greens
• Olive oil, (amount according to personal taste)
• Vinegar, white wine (to taste)
• 1 lemon (s), (for decoration)

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Instructions

1. For the salad:
2. peel the cucumber, quarter lengthways, core and cut into long strips. Lightly add sugar to the cucumber strips and let them steep in water.
3. For the pesto:
4. Core the chilli pepper, finely chop it and crush it with the peanuts and coriander in a mortar. Mix with a few tablespoons of olive oil to a homogeneous mass and add a little
5. For the sauce:
6. Season the white wine vinegar to your personal taste.
7. First peel the garlic, chop it finely and stir it in a bowl with honey, vinegar and soy sauce. Season the sauce with pepper.
8. For the glazed salmon:
9. Rinse the salmon briefly and pat dry with kitchen paper. Sear the skin side in a pan in hot oil until the skin is crispy. Carefully turn the fish, continue frying for a moment, then pour the sauce over it and keep warm.
10. Arrange the cucumber strips on plates, drizzle with the peanut pesto and place the warm, glazed salmon pieces on top. If you like, you can put a lemon slice or lemon quarter on the edge as a decoration.