Ingredients
Preparation
Cut the salmon into 3 cm wide pieces and sprinkle with salt.
Chop almonds and finely chop coriander.
Mix almonds, coriander, sesame seeds and pepper, and heat in a frying pan.
Remove the nut mix from the pan and dredge one side of the salmon in the mix.
Pan-fry the salmon in oil for approx. 3 minutes.
Vinaigrette
Dice mushrooms and pan-fry in butter until brown.
Add vinegar and water, and cook for 10 minutes.
Take this in a blender and run to an even sauce.
Heat onions in the vinaigrette.
Serve nut-crusted salmon with vinaigrette, onions and cherry tomatoes.