Honey-glazed salmon

Ingredients for 2 servings:

• 2 pieces of salmon, with skin (scaled), approx. 160 g each
• 1 tbsp oil
• 1 garlic clove(s)
• 1 tbsp honey
• 1 tbsp vinegar, white wine
• 4 tbsp soy sauce (mild)
• pepper
• 1 cucumber(s)
• 1 tsp sugar
• 1 red chili pepper(s)
• 80 g peanuts (salted)
• 1 bunch of coriander leaves
• Olive oil (amount according to personal taste)
• Vinegar, white wine (to taste)
• 1 lemon(s) (for decoration)

Instructions

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

with cucumber salad and peanut pesto

For the salad: Peel the cucumber, quarter it lengthwise, remove the seeds, and cut into long strips. Lightly sugar the cucumber strips and let them draw water. For the pesto: Deseed the chili pepper, finely chop it, and crush it in a mortar with the peanuts and coriander. Mix with a few tablespoons of olive oil until smooth and add a little white wine vinegar. For the sauce: Season to taste. First, peel and finely chop the garlic and mix it in a bowl with the honey, vinegar, and soy sauce. Season the sauce with pepper. For the glazed salmon: Briefly rinse the salmon and pat dry with kitchen paper. Sear it skin-side down in a pan in hot oil until the skin is crispy. Carefully turn the fish over, continue searing for a short while, then pour the sauce over it and keep warm. Arrange the cucumber strips on plates, drizzle with the peanut pesto, and place the warm, glazed salmon pieces on top. If you like, you can also garnish the edges with a lemon slice or lemon quarter.