600g salmon filet

Passion fruit sauce

4 passion fruits

0.2l white wine

1 tbsp honey, mild

1 tbsp soy sauce or oyster sauce

1 tsp cornstarch

1 lime

150g leeks, halved, washed and finely chopped

Pinch of sea salt

Freshly ground pepper

A little butter or canola oil

Peas and spinach

500g frozen peas,

200g spinach, washed,

1 tsp sugar

Pinch of sea salt


1 tbsp butter


200g couscous

2TL cardamom, ground (or alternatively curry)

Some sea salt

1 chilli pepper, chopped


Cut the salmon filet into 4 equal sized portions. Halve the passion fruit, scrape out the pulp, including seeds, with a spoon and mix it with white wine, honey, soy sauce and cornstarch in a saucepan and bring to a boil. Then boil down to about half on medium heat. Season the leeks with salt and pepper and sauté colourless in some fat. Then deglaze with the passion fruit reduction and set aside. Season with lime juice, sea salt and pepper. Prepare the couscous according to package recommendation. Then add spices and break up with a fork. In a pan, caramelise the sugar on high heat, add the peas and season with salt. Cover and cook for about 5 minutes, then add the spinach. Season with salt, nutmeg and butter. Heat a non-stick skillet, place in the salmon and season with salt and pepper. Roast on both sides.


Arrange the peas, spinach and couscous on warmed plates. Place the salmon on the plate and coat with passion fruit sauce.

Find out more about Holger Stromberg’s impressions of the Brazil World Cup 2014 and what the secret to his success is .