Salmon Fillet with Pepper/Salmon Fruit Skewer

And this is how it’s done:

Salmon fillets with colorful paprika:

1. season the salmon fillets with iodized salt and ground pepper and roast them with the rosemary sprig and bay leaves in hot germ oil over medium heat for about 5 minutes on each side.

Remove the roasted salmon fillets from the frying pan and keep warm. Now remove the bay leaves and rosemary from the frying pan. Add the diced peppers and chopped olives to the frying pan and fry briefly. 3.

Extinguish with white wine, let it boil and then add the ice-cold butter, parsley, season with iodized salt and freshly ground pepper and serve with the salmon fillets. Salmon-Fruit Skewers (cooled):

1. for the dip, mix the mayo with the jam until smooth and season with curry, juice of one lemon and iodized salt sweet and sour.

Peel kiwis and cut into 1 cm slices, rinse grapes, drain lychees and pineapple, cut pineapple slices in half. Dice cheese, cut salmon slices diagonally into 3 pieces and roll up each piece separately. 3.

3. put the salmon rolls, cheese cubes and the different pieces of fruit on wooden skewers and bring to the table with the apricot curry dip.

Our Tip:

Salmon is rich in omega-3 fatty acids and in fat-soluble vitamins A and D. It also has a high content of apricot curry dip. It also has a high content of water-soluble vitamins B12 and pyridoxine. Omega-3 fatty acids are important for building brain and nerve tissue. They possess

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