Fillet Salmon Mẹditarenia lori Awọn ẹfọ Balsamic

I cut the cocktail tomato, the chilli pepper and the green of the spring onion into wafer-thin slices. I cut the basil into strips.

I put the salmon fillet in a steamer and cover it with a few wafer-thin butter slices. Then I spread the lemon zest, the cocktail tomato, chilli and spring onion slices and a few crushed pink pepperberries and basil strips on top of it one after the other.

In a saucepan, I heat two fingers of water to the boil, add the steamer insert with the salmon fillet and let the salmon cook over low-boiling water for 10 minutes with the lid closed.

I first cut the bell pepper and the red onion into strips, the spring onions into four pieces each and the chilli pepper and the garlic cloves into small slices. I quarter the cocktail tomatoes.

Then I heat a little olive oil in a pan and fry the pepper strips, red onion and spring onion as well as the chilli and garlic slices over medium heat. I add a good pinch of sugar and let it caramelize slightly. Then I put the cocktail tomato pieces in the pan, swirl everything under each other and then deglaze with a good dash of balsamic vinegar. I let this reduce slightly and taste with salt and pepper.

I put the balsamic vegetables on a plate, sprinkle a few more basil strips on top and arrange the salmon fillet so that I season with a little fleur de sel. I also serve crispy fried potato wedges.