PREPARATION

You may also use a frozen salmon. Dry the meat with kitchen paper, so you will avoid splatering while grilling the meat. Personally I use for this recipe always fresh salmon fillets.

Cook the rice in a pot and boil the potatoes in a second one. Or if you want, you can also steam them. In that case, let the potatoes steam about 10 minutes and only after boil the rice (so you get both products ready at the same time).

While the rice and potatoes are boiling, prepare the mint, parsley and dill. Use fresh mint and check if it’s not blooming because the mint with flower has less aroma as all delicious juices go to the flower. You will use only 20 leaves.
Cut the fresh mint leaves into small squares and chop the dill and parsley. Put everything in the bowl. These herbs serve our body as antioxidants help our digestion.

Cut the tops of tomatoes in crosses and pour boiling water over it. Let the tomatoes for 10 seconds (no longer) in this water and then put them immediately in cold water. Peel the tomatoes, remove the core and cut the tomato flesh into small squares. Put them in the bowl with chopped herbs, add crushed garlic and chopped onion. Add 2 tbsp olive oil, 2 tablespoons lemon juice and season with salt and pepper. Put the bowl in the refrigerator until use.
In another bowl, mix the mayonnaise with kapars and finely chopped pickled gherkins and put to use in the refrigerator. Do not add other herbs or ingredients anymore. All ingredients in the recipe are absolutely enough together to create a balance. The menu Therefore, no other seasoning or flavour enhancers unnecessary.

Preheat the grill pan and put the pieces plums, apricots and chopped pistachios thereon. Drizzle with fine olive oil and stir fry just until they are warm. If they are warm, they mix under cooked rice and keep everything warm. Dried fruit not only helps our body to digest, but also in the bowel.

Sprinkle the salmon fillets with very little salt, rub them with a brush with olive oil. No other flavour enhancers are not applicable. Put the pieces of salmon on the hot grill pan and grill for a few minutes on both sides. Ready.

Serve the salmon fillets on preheated collar with a little steamed potatoes and a spoonful of dried fruit. Do the Kapar mayonnaise on the potatoes and garnish the salmon pieces with mixture of herbs with tomato pieces.

Serve with a glass of white wine or beer.