Salmon Fillet on Arugula with Herb Vinaigrette

Rinse the salmon fillet in cold water and pat dry. Brush with oil on all sides. On a small plate, mix 1/2 tsp each coarsely ground pepper, coriander and salt and rub the fish pieces on all sides with it and place in a strainer. Pour the wine into the bottom of the pot. Roughly chop the thyme, add it with the laurel and bring everything to a boil. Place the sieve insert with the fish over it and put the lid on. Cook the salmon fillet for 10 minutes. In the meantime, mix the remaining oil with lemon juice and zest, 1/2 tsp salt, 1 pinch sugar and 2 tablespoons water in a small bowl. Wash and shake dry the herbs and arugula. Pluck off the herb leaves, chop finely and mix into the oil-lemon marinade. Carefully remove the fish from the strainer and place on warmed plates. Add the arugula leaves. Wash the tomatoes, cut them in half, remove the stalks and place them on top of the arugula. Drizzle everything with the herb marinade and serve.

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