Poached Salmon with Paradeiser Herb Salad Sauce

Cut the salmon into 4 steaks thick on the spot. In a shallow frying pan, bring water to a boil with white wine, juice of one lemon and all other broth ingredients. Put in the salmon and let it steep with the lid closed.

Put the oil, vinegar, salt and pepper in a suitable bowl, stir with a whisk. Gradually fold in the remaining salad dressing ingredients, season vigorously with salt and freshly ground pepper.

Remove the salmon (it should still be pink at the core) from the broth and arrange on plates, form the salad dressing over it. As a garnish, deep-fried basil leaves are suitable, baguette fits as a supplement.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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