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Seared Cajun Salmon, Spring Salad


  • 150 gr Salmon
  • 20 gr Cajun
  • 10 gr white egg
  • 10 gr pomegranate
  • 10 gr mayonnaise
  • 2 ml Purple beetroot liquid
  • 1 Fennel
  • 1 Carrots
  • 1 cucumber



  1. Soak the salmon fillet in the with eggs and pass into the Cajun spices
  2. Heat a pan, and sear all the side for 2 minutes
  3. Roll the salmon in the cling film like a ballotine and let it cool down
  4. Cut julienne carrot, fennel and cucumber, mix all the vegetable with pomegranate, add balsamic vinaigrette, seasoning
  5. Mix the beetroot liquid with the mayonnaise for garnish
  6. Cut the salmon into slice around 2 inches
  7. To serve, put the salad in the middle of the plate, place over 4/5 slice of salmon
  8. Garnish with pea shoot and beetroot mayonnaise


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