Summary

Ingredients

• 2 small salmon fillet (s)
• 2 tablespoon olive oil for frying

For the spice mix:

• salt and pepper
• Chilli flakes
• Ground cumin
• Cinnamon powder

For the salad:

• 2 orange (s)
• 0.25 ¼ small onion (s), red
• 10 olives, black without stone
• some mint (some leaves)

For the marinade:

• salt and pepper
• 0.5 teaspoon ½ honey
• 1 tablespoon orange juice
• 2 tablespoon olive oil, extra virgin with lime

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Instructions

1. Peel the oranges so that the white skin is also removed. Cut the pulp crosswise into thin slices. Arrange the orange slices on two plates. Cut the peeled onion into very thin strips and spread over the oranges.
2. Mix the ingredients for the marinade and drizzle the marinade over the oranges and onions, cover and let stand for an hour.
3. Spread the mint leaves and olives (whole or cut into rings) on the salad before serving.
4. Rub the salmon with the spice mixture, fry in the heated fat on both sides for approx. 4 minutes, depending on the thickness. Serve on the orange salad.