- pine nuts - 2 Art. spoons
- honey - 1 st. a spoon
- fresh lemon juice - 2 Art. spoons
- olive oil - 1/4 cup
- fresh basil - 1/2 cup
- cloves of garlic - 2 pieces
- small red chili peppers, chopped - 1 piece
- salmon fillets without skin - 4 pieces
- red pepper, chopped - 1/4 cup
- yellow pepper, chopped - 1/4 cup
- Cress-lettuce leaves, sliced - 1/4 Cup
- vinegar - 1 st. a spoon
- olive oil - 1 st. a spoon
- salt and ground pepper - 1 To taste
Mix in the blender pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic and chili until it is a mashed potatoes. Lubricate with salmon sauce. Cover and refrigerate overnight or at least 4 hours. Mix the sweet pepper and watercress in a bowl. Stir with the vinegar and 1 tablespoon of olive oil. Cover and store in the refrigerator, while the salmon is marinated. Lubricate the grill grill and heat the grill to medium-high temperature. Get the salmon out of the sauce, keeping the sauce. Sprinkle salmon with salt and pepper on both sides. Place on the grill and fry for 4 to 6 minutes on each side, periodically pouring sauce. Serve the salmon with a mixture of pepper and watercress.
Servings: 4