Avaa salmon

Organic juice of unripe grapes handpicked in Rheinhessen. A natural, multipurpose flavor enhancer for sauces, dressings, marinades, lemonades and cocktails.


  • 300 g salmon fillet with skin
  • 1 tbsp olive oil 
  • 1 tbsp butter 
  • 3 tbsp Avaa verjuice * *
  • 1 clove of garlic 
  • fresh thyme
  • Salt pepper


Rinse salmon fillet and pat dry.

Split the fillet lengthways if you don't want to eat it all by yourself.

Score the skin lengthwise to help the fillet retain its shape while frying.

Fry on the skin side in a coated (!!) pan with a little olive oil and butter over medium heat. Leave the thyme and some garlic in the fat.

Drizzle the salmon with 2-3 tablespoons Avaa Verjuice

Use a tablespoon to drizzle the melted butter over the salmon.

When the bottom third of the salmon has turned light (you can see the sides nicely), flip it over and cook the top for about 30 seconds.