Fried salmon with honey pesto

• 200 g sun-dried tomatoes in oil

• 100 g almonds, skin removed

• 1 clove of garlic

• 1 lemon

• 2 tbsp Langnese Summer Flower Honey

• ½ bunch of basil

• Ground salt and pepper to season

• 600 g salmon filet, skin on

1

Put the tomatoes and oil in a mixing beaker.

2

Briefly toast the almonds in a hot pan with no additional fat and add them to the tomatoes.

3

Peel and coarsely dice the garlic clove and add it to the mixing beaker.

4

Finally, add the juice of the lemon and the Langnese Golden Clear honey and blend everything together, but not too finely.

5

Finely chop the basil with stems and stir into the mixture.

6

Season with ground salt and pepper.

7

Place the salmon in salted water for approx. 30 minutes (20 g salt per litre of water).

8

Remove it and dry it well. Grill it on the skin side in a hot pan.

9

Turn the fish after approx. six minutes, turn off the hob and leave the fish to simmer for about two minutes.

10

Serve the fish with the honey pesto. It goes well with baguette and salad, as desired.