Norwegian Salmon Fillet with Apple and Ginger Purée

• Cut the salmon into servings, sprinkle with salt, pepper and sesame seeds.
• Pan-fry the salmon in a non-stick pan skin side down for 3-4 minutes. Leave to rest in the pan for a couple of minutes after cooking.

Apple purée

• Peel the apples, cut into cubes and cook in a casserole with peeled ginger, cinnamon and lemon zest.
• After cooking, pass through a food processor to obtain a smooth and creamy purée.
• Serve the salmon with the apple purée. You can also garnish with fresh herb if you have.

Tip: Keep a couple of apple cubes for garnish.