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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
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Salmao Curado Em Beterraba Com Molho De Tofu E Manjericao

24 Jan Cured Salmon in Beet with Tofu and Basil Sauce

Posted at 16:20h in Wild Alaskan Salmon by
Salmao Curado Em Beterraba Com Molho De Tofu E Manjericao

Cured Salmon in Beet with Tofu and Basil Sauce

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Course Aperitif/Tapa, Starters
Alaska Product Alaska Wild Salmon

Ingredients
  

  • 200 Gr Wild Salmon
  • 50 Gr Cooked Beet
  • 2 Orange
  • 1 Lemon
  • Salt
  • Sugar
  • Beet Chips

Sauce:

  • 290 Gr Tofu Firm
  • 50 Gr Mirim
  • 10 Gr Mustard Old
  • 5 Gr Mustard Dijon
  • Basil
  • 10 Gr Rice Vinegar

Instructions
 

  • Liquefy the beets, juice from the oranges and lemon.
  • Cover the salmon fillets with salt and sugar in equal parts, in order to form a stiff
  • film on the outside of the fillet but still have some liquid in the bottom of the
  • container.
  • A fillet of this weight will take from 1 to 3 hours.
  • Wash off excess and place the salmon fillet on the beet mixture and leave it to
  • marinate from 3 and 6 hours, according to taste.
  • Cut the basil very thinly into strips.
  • Place the sauce on the base of the plate and assemble the slices of salmon, on top
  • place the basil strips and beet chips.
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