Salmon with Strawberry Basil Salsa

Ingredients

• 1 Red Onion
• 1 green pepper
• 0.5 bunch basil (10 g)
• 300 g Strawberries
• Salt
• Pepper
• 4 Tbsp lime juice
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 bulb fennel
• 0.5 cucumber
• 50 g arugula
• 600 g salmon fillet with skin
• 2 tbsp Soy sauce
• 1 tbsp honey
• 100 g sesame seeds
• 4 tbsp sesame oil

Instructions

1. 1.

   For the salsa, peel and finely dice the onion. Halve the pepper lengthwise, remove seeds, wash and chop. Wash basil, pat dry, pluck leaves, set aside a handful, finely chop the rest. Clean strawberries, wash and dice them. Mix all prepared ingredients in a small bowl, season with salt and pepper. Add 2 tbsp lime juice, vinegar, and olive oil, stir well, and set aside.

2. 2.

   Clean fennel, wash, trim stem, thinly slice into shavings. Peel cucumber, wash, cut into thin rounds. Wash arugula and pat dry.

3. 3.

   Pat salmon fillet dry, cut into eight pieces, season with salt and pepper. Mix remaining lime juice, soy sauce, and honey. Place 80 g sesame seeds on a plate. Coat salmon strips first in the sauce, then in sesame, pressing lightly to adhere. Heat sesame oil in a pan. Sear fish on flesh side for about 2 minutes over medium heat. Carefully flip and cook another 4 minutes until done.

4. 4.

   Arrange fennel, cucumber, and arugula on a plate. Place salmon pieces on top, spoon strawberry basil salsa over them, sprinkle with fresh basil leaves and remaining sesame seeds, then serve.