Ingredients
Preparation
- Finely slice the mushrooms. Sauté in a knob of butter, add the balsamic vinegar and half a glass of water. Leave to cook in the pan for 10 minutes before blending.
- Toast the hazelnuts, almonds and sesame seeds in a frying pan. Add the cilantro and pepper and then chop.
- Divide each salmon filet into 3 pieces, season lightly with salt and pepper. Coat with the spices and fry in a little boiling olive oil for 3 minutes.
- Arrange the baby onion vinaigrette on the plates. Lay the chunks of salmon on top and garnish with cherry tomatoes and parsley.