Instructions

Heat olive oil together with a butter nut in a Magefesa Prisma frypan. Brown garlic and onion when it begins to get hot. Fry over medium heat until they are translucent. Add celery and green pepper, sauté for 4 or 5 minutes. Add salt and pepper to taste and season with merken.
Pour white wine over, allow the alcohol to evaporate and add the strained broth from the mussels and the mussels after a couple of minutes.
Sprinkle with freshly chopped coriander and set aside.
Heat up our Magefesa Prisma Teppanyaki. When hot, brown the salmon fillets previously seasoned. Once they are well browned on both sides, plate and cover them with the merken mussel sauce.
Serve the loins with avocado and lime slices.