Lightly salted salmon with rosemary crust

Cooking instructions

Salt each side of the defrosted salmon pieces and leave to stand somewhere cool for 20 minutes. Finely chop the rosemary and the pink peppercorns and mix with the corn flour. Season with salt and pepper. Press the lower part of the salmon pieces into the corn flour and place right awy onto a heated frying pan containing some butter.  Fry on the coated side only for 3 to 4 minutes. Place on a roasting tray with the fried side upwards and bake for 8 minutes in a 200° C oven. Serve immediately, perhaps with a garnish of lime quarters.