Salmon with hummus, pak choi and exotic sauce Vierge
1 serving
20 minutes
This exquisite recipe combines European sophistication with Eastern accents. Tender grilled salmon fillet, perfected in the oven, harmoniously pairs with velvety hummus and aromatic saffron-infused bulgur. The spicy pak choi salad adds freshness with its light nutty flavor, while the exotic Vierge sauce, with its subtle fruity and sweet-sour notes, completes the composition. This dish not only delights the palate but also captivates with its presentation, where every detail—from the mix of greens to a drop of balsamic sauce—serves aesthetic perfection. An ideal choice for those who appreciate refinement and culinary experimentation.
1
Cook bulgur with added saffron. Add butter and adjust to taste.
- Bulgur: 50 g
2
Grill the salmon and finish cooking in the oven at 180 degrees for 6 minutes.
- Salmon fillet: 180 g
3
Grill the pak choi separately, drizzle with olive oil and balsamic sauce, and place it on top of the bulgur.
- Pak choi (bok choy): 15 g
4
Place hummus on a plate, next to bulgur and salmon, and drizzle with exotic sauce. Decorate with a mix of greens and a slice of lemon.
- Hummus: 70 g
- Bulgur: 50 g
- Salmon fillet: 180 g