Crispy Salmon Slice with Peperonata

Quarter the peppers, remove the white partitions and cut the peppers into cubes. Cut the onion into wedges and finely chop the garlic clove. Heat the olive oil in a pot. Sauté the peppers, onion and garlic in it. Season with salt, pepper and a dash of Tabasco sauce. Sprinkle in paprika powder, deglaze with white wine and simmer for 3 minutes. Divide the well boned salmon fillet into portion pieces. Salt and flour the skin side. Heat sunflower oil in a pan. Place fillets skin side down and fry until skin is crisp and fillets are just slightly glazed on top. Turn salmon fillets and remove from heat. Arrange the finished peperonata on plates and sprinkle with thyme. Place the fried salmon slices on top and drizzle with a little olive oil before serving.

Preparation Tip:

RECOMMENDATION: Cream polenta or crispy toasted slices of white bread spread with herb butter.

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