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Jon Harmon
Salmon trio
A tasty recipe. The gluten-free starter contains the following ingredients: fish, fresh Scottish salmon fillet, lemons (scented), traditional olive oil and lime (in parts).
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Ingredients
Directions
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Cut the dill finely and mix with the sugar and season with salt and pepper. Rub the piece of salmon fillet with the mixture.
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Wrap tight in cling film, put in the refrigerator and leave to marinate for at least 1 hour.
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Grate the yellow skin of the lemon. Scoop the smoked salmon through the ricotta and stir in 1 tsp lemon zest and the oil. Season with salt and pepper.
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Cut the other salmon fillet into four. Brush with the rest of the oil and sprinkle with salt and pepper.
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Heat the grill pan and grill the salmon fillet for 3 minutes on each side.
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The salmon must be just cooked inside. You can check this by making a small notch in the middle of the salmon.
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Cut the marinated salmon into thin slices and spread over the plates.
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Spoon a spoonful of ricotta salmon mousse and a piece of grilled salmon with a lime wedge.
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Nutrition
330Calories
Sodium19% DV450mg
Fat38% DV25g
Protein46% DV23g
Carbs1% DV3g
Fiber0% DV0g
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