Danilo Angè uses light fruit and fresh ginger to bring out the flavor of this Norwegian salmon starter.
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.
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.