A fresh and elegant salad recipe with salmon, avocado, salad greens, lemon and pink berries.
300 grams of extra-fresh salmon steak
2 ripe but firm avocados
1 tablespoon cane sugar
1 red onion
300 g salad sprouts (mesclun, purslane, etc.)
Olive and Chili pepper speciality
White Condiment of Modena
Salt of the Camargue
Cut the salmon into thin strips and arrange them in a dish. Slice the onion into very thin rings and sprinkle them over the salmon. Pour the lemon juice, 1 tsp. tablespoons white balsamic vinegar, sugar and 4 tsp. tablespoons aromatic oil pressed olives & chili pepper. Sprinkle with pink berries and fleur de sel. Cover with cling film and refrigerate for at least 12 hours.
Before serving, drain and sponge the salmon slices.
Open the avocados in half, remove the stones and peel them gently so as not to damage their flesh. Slice them into strips of the same thickness as the salmon, keeping their shape. Slide salmon slices between each avocado slice. Divide the salad shoots between four plates, place half an avocado/salmon in the centre, spread thin slices of carrots with a mandolin around them. Sprinkle with pink berry olive oil, white condiment, sprinkle with a few pink berries and fleur de sel. Serve immediately.