Grilled Salmon With Herbs And Pear And Pineapple Salad

Here's the second dish of the food project in collaboration with Sous-Chef Kirill Ryumshin.

100g filleted salmon

Chopped tarragon, coriander, parsley, dill (about 2g each)

1 tsp lime juice

White pepper

Salt

Salt and pepper the salmon, sprinkle it with lime juice and coat with herbs. Grill until ready.

For salad

½ pear

15g pineapple

2 segments grapefruit

2g chopped coriander

2g chopped peppermint

½ tsp lime juice

1 slice lemon

Cut out the pear's middle to make a cup, slice its pulp and the pineapple. Add lime juice, coriander and peppermint and mix well. Put the mixture into the pear cup, decorate with peeled grapefruit and lemon.

For sauce and decoration

½ puréed mango

15g balsamic vinegar

½ lemon

3g sugar

1 sprig of thyme

For sauce mix mango purée and vinegar.

Decorate the dish with grilled sugared lemon and thyme sprig