400g salmon fillet
4 tbsp sweet-and-sour sauce
1 red onion
2 tbsp oil
2 tbsp white-wine vinegar
salt and pepper
half a baguette
100g herb butter
Place the slices of thin slices of baguette into an oven. Preheat it to 200°C for 10 minutes and bake until golden brown.
Add some herb butter into it.Halve avocados, remove pit, then scoop out flesh and dice into cubes. Place diced avocados in a bowl.
Place chopped avocado in a bowl and then scoop out flesh and dice into cubes.
Slice salmon fillet into two portions, then brush it with sweet and sour sauce. Heat oil in a nonstick pan and add onions. Cook onions until softened, then remove from pan and allow to cool.
Heat oil in a nonstick pan and add nicely chopped onions in it. Cook onions till they get soft then remove from pan.
Let the onions cool down and then mix with vinegar and add to avocados. Add salt and pepper to taste.
Saute all sides of salmon in the hot pan at high heat. Allow salmon to cook nicely. Serve fillets with avocado-onion salad and bread chips on the side.