Summary

Ingredients

• 600 g salmon fillet (s), skinless
• 1 avocado (s)
• 4 tomato (s) (vine tomatoes)
• 50 g olives, black without stone
• 2 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• pepper
• salt
• 1 pinch (s) sugar
• Basil, for garnish

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Instructions

1. Peel the tomatoes, remove the thin and dice the meat. Mix the balsamic vinegar with salt, pepper, sugar and 2 tablespoons of olive oil. Mix in the tomato pieces.
2. Heat two tablespoons of olive oil in a pan. Cut the fish into four equal parts and fry for 2-3 minutes on each side.
3. Halve, stone and slice the avocado. Serve the salmon fillets and avocado slices drizzled with the tomato vinaigrette. Serve garnished with olives and basil leaves.
4. Oven-fresh baguette with it.