Seared Salmon with Pea and Avocado Salad
- Cook: 120 min
- Servings: 4
Ingredients
- 500 g of fresh salmon
- 2 tbsp salt
- 1 tbsp oil
Cucumber marinade
- 1 cucumber - halved and kernels removed
- 2 dl grape seed oil
- 0.5 organic lime - zest and juice
- 1 tbsp fresh ginger
- 0.5 green chilli
- 0.5 clove of garlic
- 1 tsp Dijon mustard
- salt
Pea & avocado salad
- 2 dl fresh peas (alternatively use frozen and blanched)
- 2 avocados - finely diced
- 0.5 green chilli - thinly sliced
- 4 spring onions
- 2 tbsp roasted sesame seeds
- 2 tbsp dill - finely chopped
- 0.5 organic lime - zest and juice
- a pinch of sugar
- salt and pepper
Apetina dill dressing
- 100 g Apetina® Classic Block
- 200 g sour cream
- 1 dl dill
Twist
Buying good quality salmon allows you not to cook it through. Instead let the marinade do the work for an amazing flavor and texture.
Serving
Finish off the plate with a drizzle of cucumber marinade and serve extras on the side.
Seared salmon with boiled potatoes and cucumber salad is a classic Norwegian dish. We have twisted the elements into a flavorful and modern version of the classic, including more veggies and a lot more taste.
Start by preparing the salmon 6-24 hours before your dinner. Cut the salmon into 4x4 cm beams and salt for 1 hour. Wash off the salt, pat dry and gently rub in the oil. Now make sure that your non-stick frying pan is very hot. Fry the salmon on each side for just 5 sec and then move to a container. Make the cucumber marinade by blending all ingredients. Pour the marinade over the seared salmon and let it marinade in the fridge 6-24 hours.
Meanwhile make the salad. Mix all ingredients in a bowl and season well with salt and pepper. Now make the dressing by blending sour cream with dill and then fold in the Apetina cheese.
When ready for serving, cut the salmon into 2 cm thick slices and serve with Apetina dill dressing and pea & avocado salad.
