Grilled Salmon with Tomato Salad

Ingredients

• 4 slices of pre-cooked salmon steak (about 200 g each)
• 1 untreated lemon (juice and zest)
• 40 g cashew nuts
• 1 tsp butter
• 1 tbsp breadcrumbs
• Salt
• 4 tomatoes
• 2 red onions
• 180 g mozzarella
• 1 Avocado
• 0.5 handful chives
• 1 Garlic clove
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 1 tsp medium-hot mustard
• 6 tbsp Olive oil
• black pepper (freshly ground)
• sugar

Instructions

1. 1.

   Rinse the salmon, pat dry and drizzle with a little lemon juice. Set aside.

2. 2.

   Coarsely chop the nuts and briefly toast them in a pan without added fat. Then add the butter and breadcrumbs, cook until golden brown, lightly salt, and remove from heat.

3. 3.

   Wash the tomatoes, cut off the stem ends, and slice very thinly. Peel the onions and cut into fine rings. Drain the mozzarella and slice or tear into pieces. Halve the avocado, remove the pit, loosen the flesh from the skin, slice thinly, and immediately drizzle with a little lemon juice.

4. 4.

   For the dressing wash the chives, shake dry, and cut into fine ribbons. Peel the garlic and press through a garlic press. Whisk both with vinegar, remaining lemon juice, ½ tsp lemon zest, mustard, 4 tbsp oil, salt, pepper, and sugar to make a dressing and taste.

5. 5.

   Grill the salmon steaks in a hot grill pan with the remaining oil for 10‑12 minutes, turning once, until golden brown and juicy. Finally season both sides with salt and pepper.

6. 6.

   Meanwhile arrange the salad on flat plates. Alternate tomato and avocado slices with mozzarella on top. Drizzle with dressing and scatter onion rings over it. Place one fish on each salad bed and sprinkle with the nut-breadcrumb mixture. Serve with fresh ciabatta if desired.