Receta Just Baked Salmon With Roast Carrot Sauce, Salmon Ceviche, Watercress Salad And Pickled Red Onions

• 1 x 2 pound salmon, fillet
• 2 ounce extra virgin extra virgin olive oil
• 1 tsp grnd fennel, seed salt, to taste pepper, to taste The Pickled Red Onions
• 1 c. red wine vinegar
• 1 c. sugar
• 1 Tbsp. grnd fennel
• 1 x red onion, sliced The Roast Carrot Sauce
• 2 ounce extra virgin extra virgin olive oil
• 2 c. diced carrot
• 3 c. carrot juice
• 1 Tbsp. horseradish
• 1/2 tsp salt The Salmon Creviche
• 8 ounce reserved salmon, scraps
• 1/2 c. fresh lime, juice zest from the juiced lime
• 1/4 c. sliced chives salt freshly grnd pepper The Watercress Salad several handfuls watercress
• 1/4 c. carrot, brunoise cut, or possibly, fine, diced
• 2 ounce extra virgin extra virgin olive oil
• 2 ounce lime, juice

Direcciones