- Wild salmon fillet (300–400 g)
- Yuzu or lemon juice (2 tbsp)
- Honey (1 tbsp)
- Tamari soy sauce (2 tbsp)
- Butter (2 tbsp)
- Black sesame seeds (1 tbsp)
- Cauliflower (100 g, finely chopped)
- Pak choi (50 g, sliced)
- Sugar snap peas (50 g)
- Asparagus (3–4 stalks, chopped)
- Baby spinach (50 g)
- Sauerkraut (2 tbsp)
- Dijon mustard (1 tsp)
- Dill (1 tbsp, finely chopped)
Coat the salmon fillet with a mixture of yuzu juice, honey, tamari, and melted butter. Sprinkle with black sesame seeds and place on a baking tray. Bake at 180°C for 10–12 minutes, until the fish is tender.
Melt the butter in a pan and add the mustard and dill. Quickly sauté the cauliflower, pak choi, sugar snap peas, asparagus, and baby spinach until tender but still slightly crisp.
Serve the salmon with the warm vegetables and a little sauerkraut on the side for a contrast of flavors.
Coat the salmon fillet with a mixture of yuzu juice, honey, tamari, and melted butter. Sprinkle with black sesame seeds and place on a baking tray. Bake at 180°C for 10–12 minutes, until the fish is tender.
Melt the butter in a pan and add the mustard and dill. Quickly sauté the cauliflower, pak choi, sugar snap peas, asparagus, and baby spinach until tender but still slightly crisp.
Serve the salmon with the warm vegetables and a little sauerkraut on the side for a contrast of flavors.
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