MARINATED SALMON WITH WASABI-CUCUMBER SALAD & AVOCADO PURÉE

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MARINATED SALMON WITH WASABI-CUCUMBER SALAD & AVOCADO PURÉE

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Ingredients

Adjust Servings:
Salmon
400 grams salmon fillet
4 tablespoons cold pressed olive oil
1 teaspoon Piment d´Espelette
fleur de sel sea salt
Lemon Zest
Avocado Purée
2 avocadoes ripes
3 tablespoons yoghurt
Lemon Juice
Salt
Pepper
Wasabi-Cucumber Salad
4 small cucumber
1 teaspoon wasabi paste
2 tablespoons balsamic vinegar
1 tablespoon Brown Sugar
4 tablespoons crème fraiche
Salt
Pepper
Features:
  • Gluten Free
Cuisine:
    • Serves 2
    • Medium

    Ingredients

    • Salmon

    • Avocado Purée

    • Wasabi-Cucumber Salad

    Directions

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    1. Cut the salmon in thin slices and mix the integredients for the marinade.
    2. Put the salmon into the marinade and leave it for at least one hour.
    3. Peel the avocados and cut it into small pieces.
    4. Add the remaining integredients and mix it to a purée.
    5. Now arrange some dabs on the plate.
    6. Cut the cucumber without peeling it in small slices, add some salt.
    7. Let it chill for one hour.
    8. Then add the remaining integredients to mix the salad.
    9. Use the crème frâiche for decoration.

    Note: 

    1. Piment d’Espelette can be found in powdered or paste form at specialty food stores.
    2. If necessary, hot paprika can be used as a substitute for piment d’Espelette.

    Björn Freitag

    Björn Freitag was born in 1973. Since 1997 he has run the Goldener Anker’ restaurant in Dorsten, Germany. After his apprenticeship he worked in Ente in Lehel’ restaurant in Wiesbaden and Brückenkeller’ restaurant in Frankfurt. He has different Tv shows such as; Der Vorkoster’‚ Einfach & köstlich’ as well as, Und es schmeckt doch’. On top of that, he hosts the famous TV show‚ Die Küchenschlacht’.

    Since 2010 he’s the team chef of the soccer club‚ FC Schalke 04’.

    Awards:

    • *1 Michelin star (he was the youngest chef who ever has been awarded)
    • *15 Points by, Gault Millau’
    • *2,5 Points in‚ Feinschmecker’
    • *3 Spoons in‚ Aral Schlemmer Atlas’ for the outstanding service and the distinguishes wine menu

    Published Books:

    • *Freitag in Deutschland: 10 wunderbare Menüs (2008)
    • *Björn Freitag – Mein WDR Kochbuch  (2013)
    • *Sterne-Snacks – Kleine Zaubereien aus der Sterneküche (2013)

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