Salmon and cherry salad

Name: Salmon and cherry salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 800 g wild salmon fillets (eg. MSC Sockeye); 70 g hazelnuts; 600 g cherries; 1 lime; ½ bunch sage; 400 g celery; 1 tbsp harissa; 1 tsp salt; a little Tasmanian pepper; ½ tsp Tasmanian pepper; 3 tbsp olive oil; olive oil , for frying

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salmon

1 tbsp olive oil

1 tbsp harissa

¾ tsp salt

a little Tasmanian pepper

800 g wild salmon fillets (eg. MSC Sockeye)

olive oil, for frying

70 g hazelnuts, coarsely chopped

½ bunch sage, finely chopped

Salad

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice

2 tbsp olive oil

¼ tsp salt

½ tsp Tasmanian pepper

400 g celery, thinly sliced

600 g cherries, halved, pitted

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How it's done

Salmon

Whisk together the oil and harissa, season. Coat the salmon in the mixture. Heat a dash of oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, roughly pull apart with a fork. Fry the nuts and sage in the same pan for approx. 2 mins.

Salad

Combine the lime zest and juice with the oil, season. Mix in the celery and cherries with the salmon, nuts and sage.

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