Fresh marinated salmon, crunchy vegetables, and lemon olive oil vinaigrette
Ingredients (serves 4)
For the salmon:
- 4 fresh salmon fillets (approx. 150g each, skinless)
- Juice of one lemon
- 2 tbsp extra virgin olive oil
- 1 tsp liquid honey
- 1 tsp golden sesame seeds
- 1 pinch of fleur de sel
- Freshly ground pepper
For the crunchy vegetables:
- 1 zucchini
- 1 carrot
- 1 small fennel bulb
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 handful of radishes
- A few arugula leaves or microgreens
- 1 tbsp olive oil
- Juice of half a lemon
For the lemon vinaigrette:
- 4 tbsp olive oil
- 1 tbsp Honey Smoked Onion balsamic vinegar
- Juice of one lime
- 1 tsp mild mustard
- 1 finely chopped shallot
- SAVOR & SENS Lemon & Herbes de Provence Fleur de Sel and pepper
Recipe
1. Prepare the marinated salmon
- Cut the salmon fillets into 2 cm cubes or thin slices depending on your preferred presentation (tartare or ceviche style).
- Mix the lemon juice, SAVOR & SENS olive oil, honey, sesame seeds, a pinch of SAVOR & SENS Lemon & Herbes de Provence fleur de sel, and pepper.
- Pour over the salmon, coat well, and let marinate in the fridge for 20 to 30 minutes (no longer to maintain a melt-in-the-mouth texture).
2. Prepare the crunchy vegetables
- Slice the zucchini and carrot into thin strips using a vegetable peeler.
- Thinly slice the fennel, bell peppers, and radishes.
- Toss all the vegetables in a salad bowl with a spoonful of olive oil and a squeeze of lemon. Season lightly with salt.
- Keep chilled so they remain nice and crunchy.
3. Make the lemon vinaigrette
- In a bowl, mix the SAVOR & SENS mustard, SAVOR & SENS vinegar, and lime juice, then whisk in the SAVOR & SENS olive oil.
- Add the chopped shallot, salt, and pepper.
4. Plating
- Arrange the crunchy vegetables harmoniously on a plate or in a large shallow dish.
- Add the marinated salmon pieces on top.
- Drizzle with the lemon vinaigrette just before serving.
- Add a few arugula leaves, a bit of sesame, or fresh herbs (dill, chives, cilantro according to taste).
Chef's tip
Add a few citrus segments (orange or grapefruit) for an extra fresh and tangy note, or serve with toast drizzled with SAVOR & SENS olive oil for a gourmet touch.
