Salmon with avocado and coriander salsa

February 27th, 2019 | main dishes

Pling! My mobile signaled me a message. My son. Yesterday, he had asked for my recipe for salmon with avocado and coriander salsa via WhatsApp. Today then the question: “Do you roast the salmon from both sides?” Second – Pling! – I received a photo, so the fish was already in the pan…

So I participated almost live with remote advice on his preparation of the dinner – in Australia. An hour later – Pling! – “My host family was thrilled! It tasted really good! “An ingenious recipe: in a maximum of 30 minutes on the table, even if you’re not a cooking professional…

This experience is already two years ago, when my son was in Australia for an exchange year. I think about it every time we eat salmon with avocado and coriander salsa.

Salmon with avocado and coriander salsa

(4 servings)

3 avocados

halve lengthwise, stone, peel off the shell, dice the pulp

1 red onion, finely chopped

1 bunch of coriander, roughly chopped

4 TS lime juice

salt, pepper from the mill

mix with the avocado cubes

750 g salmon filet, without skin

wash, pat dry, cut into 4 pieces and salt lightly

2 TS neutral oil (e.g. rapeseed oil)

sear salmon from one side for 2 to 3 minutes, turn over

4 TS sweet chili sauce

coat the salmon with the chilli sauce and cook for another 2 to 3 minutes

let the salmon rest for a few minutes before serving

serve with the avocado salsa and sprinkle with coriander leaves

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Oriental meatball skewer with kale and yoghurt dip and herb salad on a flatbread

February 28th, 2020 | main dishes

Oriental meatballs with kale and yoghurt dip

One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!

December 8th, 2017 | bread & pastries

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…