Ingredients for 4 people
700 g fillet of Norwegian salmon
1 box of Zuccato Natural Sauerkraut
pepper, Creole (mixed)
120 g of Greek yogurt
1 lemon
1 tablespoon mild curry
2 tbsp extra virgin olive oil

Cut the salmon into 8 pieces, salt them, and put the peppers on the flesh side. Fry over high heat on the skin side, then finish them off in a hot oven for 5 minutes; or more in a pan with 1 dl of water or wine with the lid ajar.

Meanwhile, treat the sauerkraut with 1 tablespoon of olive oil, curry powder and a little water in a saucepan to flavour them well.

Squeeze a half lemon to produce some juice to add a little zest, salt, add some Greek yogurt, and oil. Beat and stir with a fork to emulsify. Serve the salmon on a bed of sauerkraut, topped with the yogurt sauce.