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Ingredients
Snow Pea Salad with Marinated Salmon
- For the salmon
- 500 grams Salmon (ready to cook with skin)
- 2 Tbsps freshly chopped cilantro
- 2 Juniper berries
- 1 tsp peppercorns
- 1 tsp Coriander
- 2 allspice
- 2 Tbsps coarse Sea salt
- 2 Tbsps cane sugar
- For the salad
- 2 Tbsps White vinegar
- 1 tsp grainy Dijon mustard
- 1 tsp honey
- 300 grams Snow peas
- Frisée
- 2 Tomatoes
- 2 Tbsps olive oil
For the salmon, rinse the salmon, pat dry and remove bones with tweezers. Cut in half crosswise and place skin side down on plastic wrap. Crush juniper, peppercorns, coriander and allspice berries in a mortar and mix with the sea salt and sugar. Pour the spice mixture on the fish. Sprinkle cilantro over it and wrap in plastic wrap. Place a weight on the fish and marinate 1-1.5 days in the refrigerator.
Remove salmon, strip off spices and cut into thin slices.
For the salad, trim the snow peas and blanch 4 minutes in boiling salted water. Drain, rinse in cold water, drain again and cut lengthwise into thin strips. Rinse the frisee lettuce, trim, spin dry and tear into bite-sized pieces. Rinse the tomatoes, cut into quarters, remove the seeds and finely chop.
Season vinegar with salt and pepper and whisk in the honey, mustard and olive oil. Mix the frisee with snow peas and tomatoes and transfer to plates. Drizzle with the salad dressing and arrange the salmon on top.