Salmon with a whole wheat bread and pistachios crust on a bed of grilled Belgian endive with diced kiwi, currant and mint
INGREDIENTS FOR 2 PEOPLE:
- salmon 400g
- endive 80g
- whole wheat bread 20g
- pistachios 20g
- Jingold kiwi 50g
- currants 10g
- mint, to taste
- salt, to taste
- evo oil 20g
PREPARATION:
To prepare the bread and pistachio crusted salmon, begin by cleaning the salmon. Once the salmon has been prepared, marinate it with evo oil and salt. Set the salmon aside and in the meantime cut the kiwi into cubes and the endive into quarters.
Sear the salmon on every side on high heat and complete cooking on low heat. Cook the endive in the same pan.
In the meantime, quickly sauté the diced kiwi in the pan with evo oil, salt and mint and, finally, add the currants. Coat the top of the salmon with the juices from the pan and garnish it with the crispy bread and chopped pistachios.
Plate the salmon on a bed of endive with the diced kiwi and currents on the side. Complete the dish with a drizzle of evo oil and sprinkle with fresh mint!
