• Servings

  • 2000 gr. Alaska Wild Coho Salmon
  • 16 quarters of tomato baked at 176° F for 3 hours
  • 16 pieces of celery, peeled, sliced on the bias
  • 16 slices of aubergine, grilled
  • 16 thin slices of courgette, cut vertically
  • 16 asparagus spears
  • 16 pieces of fresh rhubarb
  • 16 pieces of onion
  • 4 bay leaf
  • salt
  • extra virgin olive oil
  • For the sweet and sour sauce

  • 400 gr. sugar
  • 1000 gr. vinegar
  • Melt the sugar, add vinegar and reduce by half


    In a little extra virgin olive oil and salt, cook the Alaska Wild Coho Salmon on the skin side only, for 3 to 4 minutes. Reserve.
    Cook the onion, celery, asparagus, rhubarb and then the courgettes in a pan with little oil, water, a bay leaf and salt.
    Arrange the vegetables and the Alaska Wild Coho Salmon on a plate and top with the sweet and sour sauce.

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