- 700 g salmon fillet, skin removed
- 1 tbsp coarse salt
- 4 tbsp almonds, finely chopped
- 4 tbsp hazelnuts, finely chopped
- 4 tbsp sesame seeds
- 2 tbsp chopped coriander
- ½ tsp pepper
- 1–2 tbsp olive oil
- 300 g button mushrooms
- 4–8 pearl onions
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- ¾ dl water
- salt, pepper
- 2 tbsp chopped parsley
Cut the salmon into four even-sized pieces. Sprinkle them with salt and set them aside for around 5 minutes. Rinse off the salt and dry the fish. Heat the oven to 170 °C.
Mix almonds, nuts, sesame seeds, coriander and pepper and divide the mixture between the pieces of salmon. Drizzle oil over and lay the salmon steaks on greaseproof paper on a baking tray. Bake the salmon in the centre of the oven for around 8 minutes until it is cooked through.
Rinse and chop the mushrooms into small cubes. Rinse the onions, leaving them whole. Fry mushrooms and onion in butter and oil for around 5 minutes. Add vinegar and water and let the vinaigrette simmer until the onions are soft. Season to taste with salt and pepper and stir in parsley.
Serve the salmon steaks on hot plates surrounded by the vinaigrette.