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: [email protected]

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Lasanha de Salmão e Tofú

Salmon and tofu lasagne

Lasanha de Salmão e Tofú

Salmon and tofu lasagne

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 2


  • 280 g skinned and boned Alaska wild salmon
  • 80 g fine salt
  • 80 g sugar
  • chervil to taste
  • 280 g tofu
  • 2 aubergine
  • 2 small handful of rocket
  • salt flakes
  • black peppercorns to taste
  • juice of 1 lemon or to taste
  • balsamic vinegar to taste
  • oil 0.4º to taste


  • Cut the Alaska wild salmon into fine fillets and marinate with salt, sugar and chervil.
  • Keep in the refrigerator.
  • Cut the tofu into slices.
  • Reserve.
  • Cut the aubergine and keep it in the oven, sprinkled with lemon juice, oil, salt flakes and black peppercorns.
  • Reserve.
  • Season the rocket with oil, salt flakes, pepper and balsamic vinegar.
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