Contents
show
Ingredients
For the pickled salmon:
- 0,5 Pc. Salmon fresh
- 1 Bd Parsley
- 1 Bd Coriander
- 1 Bd Chives
- 0,5 tbsp Orange zest
- 0,5 tbsp Lemon zest
- 2 tbsp Lemon juice
- 100 g Sugar
- 50 g Salt
For the sushi salmon:
- 5 Pc. Salmon slices
- Salt
- Pepper
For the salmon tartare:
- 0,5 Pc. Salmon
- 2 tbsp Sesame oil
- 0,5 tbsp Peanut butter
- 1 tbsp Soy sauce
- Chives
- Pepper
- Salt
- Ginger
- 2 Pc. Chilli pepper fresh
For the summer roles:
- 5 Pc. Salmon slices
- 5 Pc. Rice paper
- 2,5 tsp Peanut butter
- Sesame oil
- Spring onion
- Ginger
- Candied ginger
For the teriyaki tuna:
- 50 g Sesame
- 2 Sch. Tuna
- Teriyaki sauce
- 1 Pr Salt
- 1 Pr Pepper
- 1 tsp Wasabi
Instructions
For the pickled salmon:
- Line a baking sheet with aluminum foil.
- Chop the herbs and mix with the other ingredients. Spread this mixture on both sides of the salmon and place on the foil. Close the foil, weigh it down with milk cartons or bottles and place in the refrigerator for 48 hours.
- Then use a kitchen towel to remove the herb and salt mixture from the salmon and rub it off.
For the sushi salmon:
- Season the slices with salt and pepper.
For the salmon tartare:
- Slice the salmon and then cut into cubes. Mix with the remaining, chopped ingredients and season to taste.
For the summer roles:
- Grate the ginger fresh, cut the candied ginger into strips and finely chop the spring onion. Cut the salmon slices into strips about 0.5 cm thick. Now process all ingredients into 5 rolls.
For the teriyaki tuna:
- Cut the tuna into cubes, coat thinly with wasabi on all sides, sprinkle with sesame seeds, season with salt, pepper and fry.
- Cut into 1 cm slices and serve.
Nutrition
Serving: 100gCalories: 277kcalCarbohydrates: 9gProtein: 17.6gFat: 19.1g