Grilled Salmon with Tomato Salad

Rinse salmon, pat dry and sprinkle with lemon juice. Cover and set aside.

Chop the nuts coarsely and fry briefly in a dry pan. Add the butter and breadcrumbs, toast until golden brown, sprinkle with salt and remove from heat.

Rinse the tomatoes, cut out stems and cut into very thin slices. Peel the onions and cut into thin rings. Drain the mozzarella and cut into slices or tear into pieces. Halve the avocado, remove the pit, remove the flesh from the shell, cut into thin slices and sprinkle immediately with a little lemon juice.

For the dressing, rinse the chives, shake dry and cut into small rings. Peel garlic and press through a garlic press into a bowl. Whisk in vinegar, remaining lemon juice, 1/2 teaspoon lemon zest, mustard and 4 tablespoons oil and season with salt, pepper and sugar.

Roast salmon steaks in a grill pan in the remaining hot oil, turning once, until golden brown on both sides and juicy, 10-12 minutes. Season with salt and pepper.