Summary

Ingredients

• 2 salmon fillet (s) (wild salmon fillets), good quality
• lemon juice
• 2 large buns with pumpkin seeds
• 4 cherry tomato (s)
• 1 handful rocket
• 4 slices parmesan
• 2 tablespoon mustard, medium hot
• 2 tablespoon honey (forest honey)
• 1 tablespoon dill, fresh or frozen
• Salt and pepper from the mill
• Chilli flakes from the mill
• 2 tablespoon olive oil, good

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Instructions

1. Mix the mustard with the honey, the whole thing liquefies even with firm honey. Add the dill and season heartily with pepper and chilli.
2. Slice the parmesan into thin slices. Cut the tomatoes into thin slices, wash and dry the arugula.
3. Cut the rolls open, spread the undersides with plenty of sauce, then top with rocket, tomato slices and parmesan - the order is important because the cheese should melt a little on the hot salmon.
4. Wash the salmon under cold water, add plenty of salt and drizzle with lemon juice. It must be at room temperature before roasting! Heat a non-stick pan, then add olive oil.
5. Season the fish with pepper and chilli flakes. Place the fish in the pan at a high temperature (skin side down), then turn the temperature down a lot. When the fish has turned color, turn it over and let it steep a little more. So it stays super juicy.
6. Place the fish on the underside of the roll, put the top on top, offset by 90 degrees.
7. One burger per person is actually enough, but since it`s so tasty, plan more. Please do not save on wild salmon, but pay attention to quality.