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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Salmão Selvagem do Alasca frio com flores de sal e verduras

Alaska Wild Salmon cold with salt flakes and young vegetables

Salmão Selvagem do Alasca frio com flores de sal e verduras

Alaska Wild Salmon cold with salt flakes and young vegetables

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • Wild Sockeye Salmon fillet
  • 16 fine shavings of courgette
  • 16 fine shavings of carrot
  • 4 ripe tomato
  • 4 mangetout
  • 100 g peas
  • 100 g boiled maize
  • 16 fine shavings of Daikon turnip
  • 8 artichoke hearts
  • 16 broccoli flowerets
  • 2000 ml sunflower seed oil
  • 40 g dried thyme or rosemary
  • balsamic vinegar
  • Maldon salt

Instructions
 

  • Boil the mangetouts, the peas, the artichoke cut into quarters, and the broccoli flowerets al dente, in salted water. Refresh in iced water.
  • Blanch the slices of turnip, courgette and carrot and the whole tomato. Refresh in iced water.
  • Skin and deseed the tomato and cut it into quarters.
  • Cut 15 x 20 g dice of Wild Salmon. Season and put into a tall receptacle.
  • Heat the oil with the herbs and pour over the fish so that it cooks in conserve, remaining pink.
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