Swedish salmon burger "Lindome"

Ingredients for 2 servings:

• 2 salmon fillets (wild salmon fillets), good quality
• e.g. lemon juice
• 2 large rolls with pumpkin seeds
• 4 cherry tomatoes
• 1 handful of arugula
• 4 slices of Parmesan
• 2 tbsp mustard, medium hot
• 2 tbsp honey (forest honey)
• 1 tbsp dill, fresh or frozen
• Salt and pepper from the mill
• Chili flakes from the mill
• 2 tbsp olive oil, good

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Mix the mustard with the honey; the mixture will liquefy even if the honey is solid. Add the dill and season generously with pepper and chili. Thinly slice the Parmesan cheese. Thinly slice the tomatoes, wash and dry the arugula. Cut open the rolls, spread the sauce generously on the undersides, then top with arugula, tomato slices, and Parmesan cheese—the order is important, as the cheese should melt slightly on the hot salmon. Rinse the salmon under cold water, season generously with salt, and drizzle with lemon juice. It must be at room temperature before frying! Heat a nonstick pan, then add olive oil. Season the fish with pepper and chili flakes. Place the fish in the pan over high heat (skin-side down), then reduce the heat considerably. Once the fish has browned, turn it over and let it simmer for a while. This will keep it super moist. Place the fish on the underside of the roll, placing the top side on top at an angle of 90 degrees. One burger per person is usually enough, but since it’s so delicious, plan on more. Don’t skimp on the wild salmon, but pay attention to quality.