Cut the Salmon in 3/3, 2/3 and keep raw.
1. 1/3 for Marinate Salmon Tartar:
Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.
After, when ready. Wash salt away under clear running water and dry for other 12 hrs.
2. 2/3 for Salmon Carpaccio: with instead marinade
Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.
3. 3/3 for Poached Salmon:
Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;
Poach slowly until the Salmon reaches 68 C° (or 154 F°)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (511g)|
|Recipe Makes: 6|
|Calories from Fat: 334 (55%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||50 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 55.8mg||17 %|
|Sodium 6701.9mg||231 %|
|Potassium 1303.5mg||34 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 32.6g|
|Protein 27.9g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 609
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