Wild salmon with sugar snap peas, grapefruit and Jerusalem artichokes
Tillredning
Fillet the wild salmon, season and grill on all sides in the Tepan. Clean the Jerusalem artichoke, place on aluminium foil, salt lightly and wrap. Cook in a fan oven at 180°C. Allow to cool, slice and roast in olive oil until crispy. Cut the sugar snaps, blanch quickly in salted water and add to the Jerusalem artichoke. Add the grapefruit fillets and chopped coriander to the Jerusalem artichoke and season. Serve with fresh spinach leaves and hemp oil.
- 600g wild salmon, cut into 4 pieces
- Natural salt, white pepper
- 500g Jerusalem artichoke
- 3 tbsp olive oil
- 200g sugar snap peas
- 2 grapefruits
- 25g coriander
- Spinach leaves and hemp
