1. crush anise and juniper berries. Add thyme leaves and sea salt. Prepare to a coarse-grained quantity. Add sugar.
2. accurately bone salmon, rub both sides with spice mixture. Wrap tightly in a freezer bag and pickle in the refrigerator for at least 24h.
Roast sesame seeds in a frying pan without fat until golden, cool.
4. pluck cleaned frisée into pieces and mix with the sprouts. Mix salt, pepper, vinegar and 2/3 of the oil to a sauce and mix with the lettuce.
5. briefly rinse the salmon fillet and dry with kitchen paper. Fry in the remaining oil for 1 to 2 minutes on each side, rest a little, then cut into strips.
Arrange leaf salad in portions on plates, sprinkle with sesame seeds.
Add salmon. Serve with baguette.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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