Salmon with marinated fruit salad

In hot days we do not feel like eating a hot meal. So we made a compromise with the salmon and fruit salad in a sweet-sour marinade. The result is a stunningly light meal with fresh, sweet-sour taste of fruit. Delicious!

Preparation time 15 minutes


  • 2 x 200 g salmon
  • 3-4 strips of red melon
  • few strawberries, halved
  • 1 grapefruit, à la vif
  • 1 orange, à la vif
  • 1 little pomegranate
  • a few leaves of mint
  • 2 tbsp elderflower vinegar
  • 1 tbsp maple syrup


Wash the strawberries and cut them into a bowl. Also do the pomegranate seeds there. Cut the grapefruit and orange à la vif, halve the pieces and put them to the strawberries. Cut melon into small pieces and put them in the bowl with other fruit.

Sprinkle the fruit in the bowl with elderflower vinegar and maple syrup, one well together and eventually also add finely chopped mint leaves it.

Heat the pan and fry a piece of butter in it until she gets hazelnut color. Transfer the fish to taste with very little salt and pepper and cook for 4 minutes on each side in the butter.

Serve on a plate with salad in a separate bowl.


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