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Before starting this Salmon Salad recipe, make sure you have organised all the necessary ingredients.
Boil 2 litres of water in a saucepan.
Place the Thai bouillon bag in the simmering water.
Cover with a lid and infuse for 10 minutes.
In the meantime, prepare the salmon fillet (bones and skin removed).
Cut the fillet lengthwise into strips to a width of 1 cm.
Place the strips flat on your chopping board and cut in half lengthwise...
... then cut the strips into cubes.
Remove the infused bag from the broth.
Place the salmon cubes in the bouillon...
... and poach for 1 minute in simmering water.
Remove the salmon cubes with a skimmer and strain.
Cut the avocado in half and remove the pit.
Peel both avocado halves.
Cut the avocado flesh into cubes. Make sure you're using a ripe avocado.
Place the avocado cubes in a bowl. Zest one kaffir lime over the avocado.
Squeeze the juice of both limes...
... and add half of the juice to the avocado. Combine carefully.
Heat the Mycryo cocoa butter in a non-stick frying pan. Use a tablespoon of cocoa butter.
Cook the strained salmon dices.
Season with salt and Espelette pepper. Stir the salmon cubes carefully so they don't come apart.
Add a tablespoon of caramelized sesame seeds.
Transfer the brown salmon cubes into a fine sieve..
Finely slice the chives with a knife or scissors.
Add the cheese cubes to the avocado.
Cut the cherry tomatoes in half and add to the salad.
Add the green curry powder...
... and fold gently with a rubber spatula.
In a separate bowl, season the lamb's lettuce with toasted sesame oil...
... and rice vinegar.
Combine with your fingers.
Add the lettuce to the other ingredients.
Combine carefully with a spoon.
Presentation: In the centre of a deep plate, place a generous amount of salad...
... and arrange the ingredients and colours harmoniously.
Using decorating tweezers, arrange a few salmon cubes.
Sprinkle caramelized sesame seeds over the salad...
... and chives. Serve immediately.