Summer Night – Salmon Fillet

Ingredients for 4 servings:

• 4 salmon fillets
• 2 large mangoes
• 1 point arugula
• 1 half garlic clove(s)
• 1 half chili pepper(s), fresh
• 125 ml white wine
• 4 tsp honey
• 1 small onion(s)
• n. B. Flowers, small, edible (e.g. of violets, cloves or roses)
• 1 sprig(s) rosemary (alternatively dried rosemary)
• salt and pepper
• olive oil
• some lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

an unusual symphony of fruity – tart and sweet with a touch of fire

Clean the arugula. Peel the mangos and remove the stones. Blanch them briefly in boiling water with the arugula, then drain and divide them between 4 plates to form a base for the salmon. Peel and finely dice the onion. Peel the garlic and chop it very finely along with the chili pepper, sprinkling with a pinch of salt. Mash everything with a knife into a paste. Heat olive oil in a pan and briefly sauté the onion, garlic, and chili. Next, season the salmon fillets with salt and pepper and drizzle with lemon juice. Add the fillets to the pan and gently sear. Deglaze with the white wine and add the rosemary. Cover and finish cooking over low heat. Place the salmon, while still hot, onto the mango and arugula base and pour over a little liquid from the pan, then drizzle with a little honey. Scatter the small flowers over the top and serve immediately. Toasted white bread goes well with this dish. White wine or mango juice spritzer is recommended as a drink.