Vegetable and Salmon Carpaccio
Discover a fresh and colorful salad combining marinated salmon, radishes, beetroot, and a fragrant pesto made with radish greens, perfect for a healthy and delicious lunch.
4 people
Easy
€€ - €€€
310 kcal/serving
Préparation
Mix the zest and juice of the lime (Set-en-1), olive oil, salt, and pepper.
Slice the salmon, place it in the VoilaTM 650 ml dish, pour the lime sauce over it, close, and let it marinate in the refrigerator for about 25 minutes.
Brush the black radish and beetroot, or peel them (Peeler). Wash the pink radishes well and set aside the greens for the pesto.
Thinly slice separately with the SpeedyMando, the black radish, raw beetroot, and pink radishes.
Make the pesto by finely blending (SuperSonic Chopper tall) the well-washed and drained radish greens, pine nuts, peeled and germ-free garlic, parmesan, salt, and pepper. Pour in the olive oil (according to the desired consistency) and blend.
On a large flat plate, arrange the vegetables and drained salmon harmoniously, sprinkle with sesame seeds, and adjust the seasoning.
Serve with radish greens pesto.
Ustensiles
Ingrédients
- 1 untreated lime
- 3 tbsp olive oil
- Salt and pepper
- 150 g fresh salmon
- ½ firm black radish (± 125 g)
- 125 g raw beetroot (chioggia, yellow, white...)
- ½ bunch of pink radishes with leaves (± 300 g)
- 1 tsp sesame seeds
- Radish leaves pesto
- 100 g radish leaves
- 10 g pine nuts
- ½ clove of garlic
- 10 g grated Parmesan
- ± 2 tbsp olive oil