extra nutritious
150 g salmon fillet
1 cup nuts mix - walnuts, pine nuts, pistachios, almonds, sunflower seeds, pumpkin seeds
1 Lemon - the peel and the juice
½ chili
1 tsp salt
3 tbsp olive oil
2 tsp sumac
3 cups herbs - parsley, coriander, mint
2 cups olive oil and sunflower oil for confit
1
heat the oil mixture in a pot til 140°f - 60°c, add lemon peel, salmon and poach for about 20 Minutes.
take salmon out remove skin and shred into flakes using a fork
2
roughly chop the almonds and walnuts, roast all nuts on a hot pan for a couple of minutes then set aside
3
separate green leaves from the stem from each herb then roughly chop and place in a bowl.
finely chop green onions and add to the mixture
4
combine and mix, nuts, herbs, salmon, and season with salt, sumac, olive oil, and lemon juice.
let it sit for 5 minutes then serve!
Ingredients
150 g salmon fillet
1 cup nuts mix - walnuts, pine nuts, pistachios, almonds, sunflower seeds, pumpkin seeds
1 Lemon - the peel and the juice
½ chili
1 tsp salt
3 tbsp olive oil
2 tsp sumac
3 cups herbs - parsley, coriander, mint
2 cups olive oil and sunflower oil for confit
Directions
1
heat the oil mixture in a pot til 140°f - 60°c, add lemon peel, salmon and poach for about 20 Minutes.
take salmon out remove skin and shred into flakes using a fork
2
roughly chop the almonds and walnuts, roast all nuts on a hot pan for a couple of minutes then set aside
3
separate green leaves from the stem from each herb then roughly chop and place in a bowl.
finely chop green onions and add to the mixture
4
combine and mix, nuts, herbs, salmon, and season with salt, sumac, olive oil, and lemon juice.
let it sit for 5 minutes then serve!
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