John Myers
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Fruity Salmon Salad, Ceviche Style
The perfect fruity salmon salad, ceviche style recipe with a picture and simple step-by-step instructions.
salmon
- 500 g Wild salmon fillet very fresh
- 2 Clementines fresh
dressing
- 1 Garlic clove chopped
- 1 teaspoon Hot paprika powder
- 5 tablespoon Passion fruit vinegar
- 3 tablespoon Jalapeño oil
- 5 tablespoon Extra virgin olive oil
salad
- 3 small Onions blue
- 3 Mini peppers
- 8 Handful Mixed lettuce leaves
- 1 Papaya fresh
- Coriander leaves
- Pepper from the grinder
salmon
- Cut the ready-to-cook salmon into bite-sized pieces and marinate with the squeezed juice of two clementines for 1 hour. Drain the marinade and pat the salmon dry with kitchen paper.
dressing
- Whisk the ingredients for the dressing with a whisk.
salad
- Peel the onions and cut into rings. Halve the peppers lengthways, remove the seeds and cut into fine strips. Peel and dice the papaya. Put these ingredients in a bowl with the salmon and mix well. Place two handfuls of lettuce leaves on each plate. Add the salmon and its ingredients, pour the dressing, a few coriander leaves and a little pepper over the salad.
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