Ingredients
-
240g Salmon sashimi
-
3 TBSP Salmon roe
-
1 handful leaves Lamb's lettuce
-
9 sprigs Coriander leaves
-
1 or 3 TBSP Pomegranate seedsYou can either buy already prepared pomegranate seeds or 1 pomegranate and extract the seeds yourself
-
1 Lemon
-
1 can 400g Hearts of palm
-
1 TBSP Tamari
-
1 TBSP Olive oil
Overview
This is a very refreshing starter, ideal for summer garder dinners or afternoon snack. You can enrich it with avocado slices to make it a main course. It’s fairly easy and quick to prepare, you can play around with your creativity to display the ingredients on the plates. Hearts of palm are a fairly unusual ingredient, make sure you use good quality product. If possible put the hearts of palm can in the fridge 4 hours or 1 day before serving. Pomegranate is an amazing superfood helping digestion, cardiovascular diseases and is anti-inflammatory, salmon is very rich in omega3, hearts of palm are light and full of minerals and vitamin C, so this dish is a beauty, taste wonder and health bomb!
Utensils
- 1 Fish knife or very sharp knife
Menu steps
|
1
Done
|
Prepare fishWith a fish knife cut 240g sashimi quality raw salmon in 2mm slices. Reserve |
|
2
Done
|
Prepare hearts of palmOpen 1 hearts of palm can, cut half the sticks in half in their length and the rest in their width. Reserve |
|
3
Done
|
Prepare dressingMix 1 TBSP olive oil, 1 TBSP tamari and 1 TBSP pomegranate juice (from the pomegranate itself if you use the fruit or from the bottom of the seeds container if you use already prepared seeds) |
|
4
Done
|
To serveOn each plate display salmon sashimi slices as you wish (be creative and see picture for inspiration). Add some standing hearts of palm sticks and some lying on their side (depending how you cut them). Add 1 TBSP pomegranate seeds and 1 TBSP salmon roe on each plate, spread as you like. Add 3 lamb's lettuce heads on each plate and a few coriander leaves. You can either pour the dressing on the plates or let your guests serve themselves |
