Salmon with sesame crust and mango and pomegranate salad

Ingredients for 2 servings:

• 2 salmon fillets with skin
• 3 tbsp sesame seeds
• 2 tsp coriander seeds
• some cumin, ground
• salt and pepper
• Oil for frying
• 1 mango(s), ripe, but not too soft
• 3 tbsp pomegranate seeds
• ½ onion(s), red
• 1 lime(s), the juice
• ½ tsp agave syrup
• salt and pepper
• 1 tbsp oil, neutral
• some coriander leaves or flat parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

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For the salad, peel the mango, remove the stone, and dice it. Finely chop the peeled onion and add it to the mango. Add the pomegranate seeds. Make a marinade from lime juice, agave syrup, salt, pepper, and oil. Pour over the mango, pomegranate seeds, and onions, mix gently, let it marinate for a while, and season to taste. Sprinkle with some coriander or parsley and serve with the salmon. While the salad is marinating, rinse the salmon fillets and pat dry. Finely crush the coriander seeds with a mortar and pestle, then mix with the sesame seeds, cumin, and pepper. Press the salmon, skinless side down, into the mixture. Fry the salmon in the heated oil over medium heat, skin-side down first, until crispy. Then turn it over and finish cooking on the sesame side. Sprinkle with salt before serving.