Sesame salmon on broccoli and tomato spaghetti

Ingredients for 8 servings:

• 8 salmon fillets, approx. 120 g each
• some lemon juice
• some fine-grained sea salt
• some black pepper, freshly ground
• 2 eggs
• 100 g sesame seeds, peeled
• 1 kg broccoli
• 2 onions
• 2 cloves garlic
• 4 tbsp olive oil
• 1 gr. can/n tomato(s), diced, 800 g
• 1 pinch(s) of sugar
• 4 tbsp balsamic vinegar
• 1 kg spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the salmon fillets, pat dry, drizzle with a little lemon juice, and season with sea salt and a few grinds of freshly ground black pepper. Whisk the eggs. First coat the salmon fillets in the beaten eggs, then roll them in the sesame seeds, pressing the coating firmly into place. Finally, refrigerate the breaded salmon fillets. Trim and rinse the broccoli and cut into small florets. Peel and finely dice the onions and garlic cloves. Heat 2 tablespoons of olive oil in a large, deep frying pan or roasting pan and sauté the diced onions and garlic. Then add the chopped tomatoes and their juices, cover, and simmer for about 5 minutes. Season to taste with sea salt, a few grinds of freshly ground black pepper, a pinch of sugar, and balsamic vinegar. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Blanch the broccoli florets in boiling, lightly salted water for about 3 to 5 minutes; they should be cooked through but still firm to the bite. Then refresh them in ice water and add them to the tomatoes. Heat 2 tablespoons of olive oil in a pan and fry the breaded salmon fillets for about 2 to 3 minutes on each side. Drain the spaghetti and toss with the broccoli and tomato sauce. Divide among plates, place one salmon fillet on each plate, and serve.