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Alaska Wild Salmon in a light marinade
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Course
Starters
Cuisine
Spanish
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
1200
g
Wild Coho Salmon fillet
1600
ml
olive oil
20
g
dried thyme or rosemary
4
bay leaf
20
g
paprika
20
cloves
garlic
300
ml
sherry vinegar
60
g
chopped chives
salt and pepper
16
beetroot and raspberry ravioli
400
g
lettuce shoots
100
g
beetroot juice
100
g
pistachio praline
Instructions
Cut the Wild Salmon into 25 g dice, season and sear on the griddle.
Fry the garlic in the oil, throw in the dried herbs, the rest of the oil and the paprika.
Heat to 80ºC and put in the Wild Salmon dice.
Take off the heat and leave to rest for 24 hours. Add the vinegar when cold.
Clean the lettuce shoots.