Avocado and salmon with chimichurri

Ingredients for 4 servings:

• 500 g salmon fillet(s)
• 2 avocado(s), ripe, e.g. B. Sort of hate
• 1 lime(s)
• 2 tbsp olive oil
• salt and pepper
• 1 red bell pepper(s)
• 1 tomato(s)
• 1 small onion(s)
• 1 garlic clove(s)
• ½ bunch parsley
• 1 tsp black peppercorns
• 100 ml white wine vinegar
• 1 tsp salt
• 2 tsp sugar
• 1 tsp oregano, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Clean and wash the peppers and tomatoes, peel the onion and garlic, and finely dice everything. Wash and roughly chop the parsley. Coarsely grind the pepper and mix with the white wine vinegar, salt, 2-3 teaspoons of sugar, and oregano. Mix with the prepared vegetables, cover, and chill overnight. Halve, pit, peel, and wedge the avocados, then drizzle with the squeezed lime juice. Wash the salmon, pat dry, and cut into 4 pieces. Fry in hot oil for 2-4 minutes on each side and season. Divide the avocado and salmon among 4 plates and drizzle with the chimichurri. Serve with white bread.