Salmon with carrot salad
3 servings
60 minutes
Salmon with carrot salad is a harmony of freshness and rich flavor, embodying Scandinavian traditions of lightness and naturalness. This dish reflects the philosophy of Norwegian cuisine, where preference is given to the purity of taste and simplicity of preparation. The tender salmon fillet, lightly marinated in a spicy vinaigrette sauce, gains special depth from the slight acidity of lemon juice and the spice of garlic. The fresh carrot salad, enriched with capers and green onions, adds a crunchy texture and bright accent. Cherry tomatoes complete the composition, giving the dish juiciness and freshness. Such a dish is perfect for both a light lunch and an exquisite dinner, delighting with its refined taste and health benefits.
1
Mix the ingredients for the 'vinaigrette' sauce (olive oil, lemon juice, mustard, finely chopped garlic) in one bowl, add salt and pepper.
- Olive oil: 100 ml
- Lemon juice: 50 ml
- Mustard: 1 teaspoon
- Garlic: 2 cloves
2
Cut the salmon into thick slices. Bring the fish broth to a boil and add the salmon pieces. Cook the fish in the broth until done, about 3 minutes. Remove the salmon from the boiling broth and place it in a bowl. Pour about half of the prepared 'vinaigrette' sauce on top. Marinate the salmon for about 30 minutes.
- Atlantic salmon fillet: 400 g
- Fish stock: 500 ml
3
Mix the carrot (pre-cut into strips), capers, and green onion. Pour the remaining 'vinaigrette' sauce over it.
- Carrot: 1 piece
- Capers: 1 tablespoon
- Spring onion: 2 pieces
- Olive oil: 100 ml
- Lemon juice: 50 ml
- Mustard: 1 teaspoon
- Garlic: 2 cloves
4
Divide the carrot mixture onto plates, placing pieces of salmon and tomato slices on top.
- Atlantic salmon fillet: 400 g
- Cherry tomatoes: 4 pieces
