Marinated salmon with citrus fruits
Tillredning
Heat 250 ml of olive oil in a pan over a medium heat, add the salmon and a few slices of lemon (optional), switch off the cooktop, cover the pan and leave to steep for 5 minutes. Meanwhile, thinly slice the fennel. Put the mustard, 3 tablespoons of olive oil and the juice and zest of the orange and lemon in a bowl. Season with salt and pepper. Mix vigorously with the hand blender and set aside. Halve and destone the avocado. Use a large spoon to remove the pulp from the skin, mix with the mascarpone and lime juice and season to taste. Strain the salmon on some kitchen roll, cut in half and season well with salt. Serve with the tamarind sauce, avocado cream, fennel slices, spring onions and cooked lemon.
Serves two
- 280 ml olive oil
- 200 g organic salmon fillet
- 1 fennel bulb
- 1 tsp mild mustard
- Juice and zest of ¼ organic lemon
- Juice and zest of ½ organic orange
- 1 avocado
- 1 tsp mascarpone
- Juice of ¼ lime
- 1 tsp tamarind sauce
- Natural and sea salt, ground pepper, 1 spring onion, finely sliced
