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Salmon fillet pierced with citronella with flowers, red chard, lime and ginger
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Course
Main Course
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
2000
g
of sockeye fillet
wild red salmon
16
sprigs of citronella
bunch of red chard
4
lime
small piece of ginger root
various edible flowers
virgin olive oil
Instructions
Cut the salmon fillet into four 125 g pieces and spear each one lengthwise with a sprig of citronella.
Sear the fillets on each side in a very hot frying pan with a drop of olive oil.
Serve garnished with the red chard, the grated lime zest, the ginger cut into julienne and the flowers.