Pepper Salmon on Asia Vegetables

(approx. 35 min.):

Coarsely crush pink berries and green peppercorns in mortar. Drizzle salmon fillet with juice of one lemon, lightly coat with mango chutney, spread pepper mixture evenly on top, press smooth and leave to soak.

Remove the peel from the carrots, shave the zucchini well with kitchen paper, cut into tender strips. Core and clean the two peppers and cut into tender strips. Fry the salmon in hot peanut oil, pepper side down, turn to the other side, slice the lime and add to the frying pan. Place salmon on top and cook over low heat until juicy.

Sauté vegetable strips in a tiny bit of peanut oil. Add bean sprouts, season with salt and pepper. Deglaze with a tiny bit of soy sauce and pluck the fresh cilantro over the top. Arrange the vegetables as a bed on a flat plate, place salmon fillet on top and garnish with dill.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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