Lemon Salmon

Ingredients

• 1 handful parsley
• 1 handful lemon balm
• 1 Shallot
• 2 lemons
• 1 tsp Capers
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 2 tbsp almond slivers
• 600 g Romanesco
• 4 salmon fillets (about 150 g each, with skin)
• 2 tbsp Rapeseed oil
• 1 tbsp freshly grated Parmesan

Instructions

1. 1.

   Rinse the parsley and lemon balm and shake dry. Remove leaves and finely chop. Peel the shallot and dice finely. Cut one lemon in half and juice it. With a sharp knife peel the second lemon all around, removing all white pith. Separate the flesh from the skins and dice small. Squeeze out any remaining juice from the skins. Mix the chopped herbs, shallot, lemon juice and diced flesh. Finely chop the capers and combine with honey, a pinch of salt and pepper. Taste the salsa and set aside.

2. 2.

   Sauté the almond slivers in a dry pan until lightly browned, then remove and let cool.

3. 3.

   Wash the romanesco, break into florets and boil in salted water for 4-6 minutes until al dente.

4. 4.

   Rinse the salmon fillets, pat dry, season with salt and pepper. In hot oil, sear skin side down for 2-3 minutes. Reduce heat, flip the fish and cook for about 2 more minutes until done.

5. 5.

   Plate the salmon with romanesco and spoon the salsa over it. Sprinkle with almonds and parmesan before serving.