Salmon in leek strips with avocado and tomato salsa

When I spontaneously went to my office last week Chefs was sitting, just sat at his lunch snack. On his plate lay a bright orange, beautiful, incredibly juicy-looking piece of salmon.

Totally fascinated, I looked at the plate, completely forgetting what I was about to discuss and stepping closer. "Ah ... um," it exclaimed lamely. "You eat ... that's right ... salmon!" An oblique look hit me "Yes, Mel - right. That's salmon. "-" Yeah, salmon. Looks good, the ... salmon ... um, I'll just come back later later ... "I said, turning around and leaving the boss and fish.

It's always great to be smart In any case, the salmon has been haunting my head for over a week now (the last salmon is already feeling a life back). And on Tuesday it was time: After work, a delightful piece of organic salmon came home with me ...

Silver iridescent and with great shades of orange, he had plenty of space to swim in his lifetime and was not fattened with turbo feed. In a jiffy, the little sweetheart turned into a delicious summer plate:

Here's how it works:

Avocado and tomato salsa
Cut 1 ripe avocado in half, remove the stone and use a large spoon to lift the flesh out of the shell , Cut into small pieces, place in a bowl and sprinkle with the juice of 1 lime .

4 vine tomatoes and 2 - 3 spring onions Wash with green and cut into small cubes or rings. Split 1 yellow Habanero chili pepper , remove the partitions and seeds and cut the chili into very fine cubes. Cut 1/2 bunch of chives into fine rolls. Mix everything with the avocado cubes. Season with salt and pepper and 1 dash of olive oil and leave to simmer while the salmon is being cooked.

Salmon in leek

1 piece of organic salmon
(about 200g) from the skin, wash, pat dry and divide into 3 - 4 pieces.

Peel off the outer green leaves of 1 leek , wash and place a small bowl. Pour boiling water and let it soak for a few minutes to make it softer and more pliable. Remove from the bowl and drain.

Make 1 leek leaf around a piece of salmon. The "seam" should be on the underside of the salmon pieces.

Heat 1 teaspoon of butter lard or ghee in a pan and fry the salmon pieces from both sides for 1 - 2 minutes. The salmon should still be juicy inside and not too through.

Serve the salsa on a plate and the salmon sat on it. Season with some fine Fleur de Sel . Add flavor to Lime Juice .

Tip: The salmon can also be prepared in an aluminum dish on the grill.