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. Bring a pot of water to a boil. Place tomatoes in the boiling water for 30 seconds to 1 minute until the skin begins to loosen, then transfer to cold water. Once cooled, peel off the skin, remove the seeds, and dice the flesh. Mix the balsamic vinegar, salt, pepper, sugar, and 2 tablespoons of olive oil in a bowl. Stir in the diced tomatoes.
2. Heat 2 tablespoons of olive oil in a pan over medium-high heat. Cut the salmon into 4 equal portions. Fry each portion for 2-3 minutes on each side until the internal temperature reaches 63°C (145°F).
3. Halve the avocado, remove the stone, and slice. Arrange the salmon fillets on a serving plate with the avocado slices. Drizzle with the tomato vinaigrette and garnish with olives and fresh basil leaves.