Fried salmon with clementine salsa

Ingredients for 4 servings:

• 4 salmon fillets (125 g each)
• 4 clementines
• 40 ml lemon juice
• 1 apple (Granny Smith)
• 12 gherkins
• 100 g corn (can)
• 20 g ginger
• 2 small rosemary sprigs
• 1 stalk of coriander
• 1 tsp olive oil
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Preheat oven to 160ºC (top/bottom heat). For the salsa, first peel the apple and clementines. Cut two clementines, the cucumber, and the apple into small, bite-sized pieces. Place everything in a bowl with the corn and toss with lemon juice. Let it marinate for at least 5 minutes. Halve the other two clementines and set aside for garnishing. Finely chop the rosemary and coriander. Peel and slice the ginger. Brush the salmon fillets with olive oil and season with salt. Place skin-side down in suitable baking dishes, top with ginger slices, and scatter half of the rosemary and coriander over them. Bake in the hot oven for about 6-8 minutes, until the salmon is cooked. When the salmon is done, spread the salsa on top. Garnish with the remaining rosemary and coriander and the reserved clementine pieces in the cocottes and serve.