Salmon on tomato ceviche

Salmon on tomato ceviche

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / people: 395 kcal
, Fat: 25 g
, Carbohydrate: 14 g
, Protein: 28 g

Ingredients

4 people

Hint:


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

Quinoa

1 tbsp peanut oil
30 g quinoa (e.g. tricolore)

Ceviche

800 g vine-ripened tomatoes, cut into wedges
1 red onion, cut into thin slices
5 cm ginger, finely grated
1 red chilli, deseeded, cut into rings
3 limes, the whole juice
½ bunch coriander, leaves torn off, a little set aside
1 ¼ tsp salt

Salmon

1 tbsp peanut oil
4 salmon fillets with skin (organic), bones removed
½ tsp salt
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How it's done

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Quinoa

Heat the oil in a pan. Add the quinoa, toast over a medium heat for approx. 5 mins., leave to cool.

Ceviche

In a bowl, mix the quinoa and tomatoes with all the other ingredients up to and including the salt, serve in bowls.

Salmon

Heat the oil in a non-stick frying pan, salt the fish. Fry the fillets (skin side down) for approx. 5 mins. until crispy, turn and fry for approx. 1 min. Serve on top of the tomatoes, garnish with the reserved coriander.

Good to know
Tip: Brush the salmon fillets with 1 tbsp of maple syrup after frying.
Note: The toasted quinoa gives the dish a nutty crunch.

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