Marinated Salmon with Wasabi-Cucumber Salad & Avocado Purée
User Reviews
4.9
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Prep Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
2 servings
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Course
Main Course
Marinated Salmon with Wasabi-Cucumber Salad & Avocado Purée
Description
This recipe marries delicate, thin slices of salmon marinated in cold-pressed olive oil, piment d'Espelette, fleur de sel, and lemon zest, allowing the flavors to infuse over at least an hour. The avocado purée is made by blending ripe avocados with yogurt, lemon juice, salt, and black pepper to create a smooth, creamy accompaniment with bright and tangy notes. The wasabi-cucumber salad is prepared by thinly slicing small cucumbers (unpeeled) and salting them to draw out moisture. After chilling, the cucumbers are tossed with a dressing of wasabi paste, balsamic vinegar, brown sugar, and crème fraîche, which adds both spicy and sweet contrasts along with a creamy finish. The final plating involves dollops of avocado purée, a portion of marinated salmon, and the crisp salad dressed lightly with crème fraîche for presentation.
This dish offers a balance of textures and flavors—rich salmon, creamy purée, and crunchy spicy salad—without heavy cooking involved. Piment d'Espelette or hot paprika can be used depending on availability to provide a hint of heat.
Ingredients
Salmon:
- 400 grams salmon fillet
- 4 tablespoons olive oil cold pressed
- 1 teaspoon piment d'espelette
- fleur de sel sea salt
- lemon zest
Avocado Puree:
- 2 avocado ripes
- 3 tablespoons yogurt
- lemon juice
- salt
- black pepper
Wasabi-Cucumber Salad:
- 4 cucumber small
- 1 teaspoon wasabi paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 4 tablespoons crème fraîche
- salt
- black pepper
Instructions
- Cut the salmon in thin slices and mix the integredients for the marinade.
- Put the salmon into the marinade and leave it for at least one hour.
- Peel the avocados and cut it into small pieces.
- Add the remaining integredients and mix it to a purée.
- Now arrange some dabs on the plate.
- Cut the cucumber without peeling it in small slices, add some salt.
- Let it chill for one hour.
- Then add the remaining integredients to mix the salad.
- Use the crème frâiche for decoration.
Note:
- Piment d’Espelette can be found in powdered or paste form at specialty food stores.
- If necessary, hot paprika can be used as a substitute for piment d’Espelette.
Notes
User Reviews
Overall Rating
4.9
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