The crunchy nuts and spices will transport you somewhere exotic. This Norwegian salmon recipe makes an unusual entrée.
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.