Salmon With 3 Peppers, Lemon And Yogurt Emulsion, Sweet Curry Sauerkraut

Ingredients for 4 people
700 g Norwegian fillet salmon
1 package Zuccato sauerkraut au naturel
Creole pepper (mixed)
120 g Greek yogurt
1 lemon
1 tablespoon sweet curry
2 tablespoon extra virgin olive oil
salt

Procedure
Cut the salmon into 8 pieces, salt them lightly and mash them in peppercorns on the flesh side. Brown them over high heat on the skin side, then finish them for 5 minutes in a hot oven or still in a pan with 1 dl water or wine with the lid ajar.

Meanwhile, mash sauerkraut with 1 tablespoon oil, curry powder, and a little water in saucepan to flavor well.

Squeeze the juice of half a lemon and add the grated zest, season with salt and add the Greek yogurt and oil, beating with a fork to emulsify. Serve the salmon on the bed of sauerkraut and top with the yogurt sauce.