“Receita Vatel by Chef Justa Nobre”
4/6 People | 15 mins
– 600 g salmon loin
– 50 g VATEL’s HIMALAYAN TABLE Salt
– 20g brown sugar
– 1 tablespoon chopped dill
– Juice and zest of 1 lime
– 200 g cherry tomatoes, halved
– 2 avocados, diced
– 2 medium fresh cheese (such as cottage cheese), diced
– 200 g strawberries, cut into fours
– 50g baby spinach leaves
– 100g watercress
To finish season with VATEL’S FLEUR DE SEL as desired, 1 bunch of fresh coriander, 1 dessert spoon thyme leaves and as desired Basil leaves.
Cut the salmon into 2×2 cm cubes and place them in a bowl. Add VATEL’s HIMALAYAN TABLE Salt, sugar, chopped dill and the juice and zest from the lime. Mix it and let it marinate for 20 minutes.
In a deep dish place the cherry tomatoes, avocados and fresh cheese, strawberries, spinach leaves, watercress and salmon.
Season with a little VATEL’s FLEUR DE SEL and a drizzle of olive oil. Add the coriander, thyme and basil.
Serve very cold!
Wash the strawberries and vegetables in a solution of water and Vatel’s baking soda (add 1 tablespoon of baking soda per liter of water)