Anise-Salmon with Orange-Rucola-Salad

This recipe is an unforgettable delicate experience. Note: The marinated salmon has to be kept in the fridge for 24 hours. Thus, preparations have to start early, but apart from that they are easy.

This love food refines the senses.

Ingredients

• 400 g filet of salmon
• 20 g anise
• 7 juniper berries
• 3 branches of thyme
• 50 g rucola salad
• 30 g sea salt
• 10 g sugar
• 1 orange
• 2 tablespoons balsamic vinegar
• salt and pepper
• 2 tablespoons olive oil
• 1 baguette

Preparation

Hackle the anise and the juniper berries. Hackle leaves of thyme also. Add it with the salt to the anise-juniper-mixture. Add the sugar at the end.

Rub both sides of the salmon with the spice blend. Put it in a freezer bag, close it and keep it in the fridge for 24 hours.

Mix a salad dressing with the balsamic vinegar, salt, pepper, and olive oil. Peel the orange and cut it in small pieces. Mix the salad and the oranges with the dressing.

Rinse the salmon and dry it with kitchen paper. Cut it in half and roast both sides in oil for 1-2 minutes each. Let it rest a little while and cut it in thin slices.

Put the salad and the salmon on the dishes. Serve it with crunchy baked baguette.

Enjoy your meal!