Glassy cooked salmon with spring onions and cocktail tomatoes

Ingredients for 1 servings:

• 125 g salmon fillet(s), fresh or thawed at room temperature
• some butter
• some dill, fresh, or other herbs as desired
• Salt and pepper, from the mill
• 1 tbsp oil
• 3 spring onions
• 10 cocktail tomatoes
• some seasoning salt (red-green chili salt with vanilla)
• some Balsamic vinegar (Crema di Balsamic vinegar)

Instructions

Working time approx. 8 minutes; Total time approx. 8 minutes

Preheat oven to 80°C. Place the salmon on a deep plate. Top with butter flakes and dill. Season with salt and pepper. Wrap the plate in cling film and place it in the preheated oven. Cook at 80°C for about 16 minutes. The egg white should not leak out. The fish will then be only lukewarm. Heat the oil in a pan. Cut the spring onions into 5 cm long pieces and fry lightly in the pan. Then add the cherry tomatoes and fry them. Season with chili salt. Arrange the vegetables and salmon on a plate and drizzle some crema or balsamic vinegar (or lemon juice) over the salmon.