Summary

Ingredients

• 2 salmon fillet (s) with skin
• 3 tablespoon sesame seeds
• 2 teaspoons coriander seeds
• some ground cumin
• salt and pepper
• Oil for frying

For the salad:

• 1 mango (s), ripe, but not too soft
• 3 tablespoon pomegranate seeds
• 0.5 ½ onion (s), red
• 1 lime (s), the juice it
• 0.5 teaspoon ½ agave syrup
• salt and pepper
• 1 tablespoon oil, neutral

For the set:

• some coriander greens or flat leaf parsley

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Instructions

1. For the salad, peel the mango, cut the pulp from the stone and dice. Chop the peeled onion very finely and add to the mango. Add the pomegranate seeds as well.
2. Prepare a marinade using lime juice, agave syrup, salt, pepper and oil. Pour over the mango, pomegranate seeds and onions, mix carefully, let it steep a little and season to taste. Sprinkle with coriander or parsley and serve with the salmon.
3. While the salad is brewing, rinse the salmon fillets and pat dry. Finely pound the coriander seeds with a mortar, mix with the sesame, cumin and pepper. Press the salmon into the mixture with the skinless side.
4. Fry the salmon in the heated oil over medium heat, first on the skin side, until it is nice and crispy. Only then turn over and finish cooking on the sesame side. Sprinkle with a little salt before serving.