Grilled salmon cutlets

Ingredients for 2 servings:

• 100 g celery
• 2 tbsp oil
• 150 ml vegetable stock
• 2 tbsp vinegar (apple cider vinegar)
• salt and pepper
• Sugar
• 300 g boiled potatoes
• 1 bunch of parsley
• 1 apple
• 2 salmon steaks
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the celery and slice thinly. Sauté in 1 tablespoon of hot oil for 2 minutes until translucent. Deglaze with stock and bring back to a boil. Season generously with vinegar, salt, pepper, and sugar. Peel the potatoes and slice them directly into the stock. Chop the parsley leaves. Cut the unpeeled apple into eighths, remove the cores, and cut crosswise into wedges. Mix with the parsley and the salad. Brush a grill pan with 1 tablespoon of oil and heat. Season the salmon cutlets on both sides with lemon juice, salt, and pepper and fry in the hot pan for 3 minutes on each side. Adjust the seasoning for the potato salad, if desired, and serve the cutlets with the salad.