40g pine nuts
500g Norwegian salmon
100g rocket or baby greens
80g soft chevre goat’s cheese
50g pickled ginger, julienned
Artisan Sourdough bread, to serve
DRESSING:
3 tbsp spring onions, finely chopped
100ml NOMU Extra Virgin Olive Oil
2 tbsp good quality soy sauce
In a hot oven or pan, lightly toast the pine nuts until golden brown.
Using a very sharp knife, thinly slice the salmon.
Arrange the rocket or greens in the centre of the serving plates and place the salmon ribbons on top. Roughly crumble the goat’s cheese over the salmon and top generously with finely sliced pickled ginger.
Combine the dressing ingredients together and drizzle over the salmon and onto the plate. Sprinkle with pine nuts and serve with artisan sourdough bread.
Tip: The secret to this recipe is the quality and absolute freshness of the salmon. If you can find beautiful wild salmon, even better.
40g pine nuts
500g Norwegian salmon
100g rocket or baby greens
80g soft chevre goat’s cheese
50g pickled ginger, julienned
Artisan Sourdough bread, to serve
DRESSING:
3 tbsp spring onions, finely chopped
100ml NOMU Extra Virgin Olive Oil
2 tbsp good quality soy sauce
In a hot oven or pan, lightly toast the pine nuts until golden brown.
Using a very sharp knife, thinly slice the salmon.
Arrange the rocket or greens in the centre of the serving plates and place the salmon ribbons on top. Roughly crumble the goat’s cheese over the salmon and top generously with finely sliced pickled ginger.
Combine the dressing ingredients together and drizzle over the salmon and onto the plate. Sprinkle with pine nuts and serve with artisan sourdough bread.
Tip: The secret to this recipe is the quality and absolute freshness of the salmon. If you can find beautiful wild salmon, even better.
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