About This Recipe
A fresh and elegant salmon salad recipe, perfect for any occasion. Light yet flavorful, it pairs delicate salmon with creamy avocado for a delicious and well-balanced dish.
Ingredients
At Oliviers&Co
Bastide du Laval Olive Oil
White Condiment
Flower Salt from the Ebro Delta
At the market
11oz salmon fillet
2 avocados
1 lemon
1 tbsp cane sugar
1 red onion
1 carrot
11oz salad sprouts (mesclun or arugula)
Pink berries
Directions
Cut the salmon into thin strips and arrange in a dish. Thinly slice the onion and sprinkle over the salmon. Add lemon juice, 1 tbsp of white condiment, sugar and 4 tbsp of olive oil. Sprinkle with pink berries and flower salt. Cover with cling film and refrigerate for at least 12 hours.
Halve and pit the avocados. Peel gently to avoid damaging the flesh. Slice into strips of the same thickness as the salmon. Using a mandolin, slice the carrot into rounds.
Drain the salmon strips. Alternate a slice of salmon with a slice of avocado. Divide the salad sprouts between four plates and place the salmon and avocado slices on top. Garnish with a few slices of carrot.
Drizzle with olive oil and white condiment. Sprinkle with a few pink berries and serve immediately.