Anise Salmon with Sprouts Salad

Clean the salmon fillet again: Use tweezers to carefully pull out any remaining bones.

Grind the anise and juniper berries in a mortar (or food processor). Pluck the thyme leaves from the stems, add to the anise-juniper mixture form with the sea salt, and blend to a coarse-grained consistency. Finally, stir in the sugar.

Rub the salmon fillet on both sides with the herb mixture. Put the fillet in a freezer bag of the appropriate length, wrap tightly and pickle in the refrigerator for at least 24 hours.

Roast the sesame seeds without fat in a frying pan until golden brown.

In the meantime, rinse the frisée lettuce, drain and pluck into small pieces and mix with the sprouts.

Mix a vinaigrette with salt, pepper, balsamic vinegar and oil. Mix the lettuce with the dressing.

Briefly rinse the salmon fillet and dry with household paper. Cut the fillet in half, roast in a little oil on both sides for 1-2 minutes, let it rest a little and then cut it into thin slices.

Arrange the leaf salad in portions on plates and sprinkle with sesame seeds. Add the pickled salmon fillet. Serve with crispy baked baguette.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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