Salmon Slices With Confits of Citrus (Chez Nico)
- Total Time
- 15 minutes
- Rating
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Ingredients
- 12thin slices smoked salmon
- 3tablespoons olive oil
- 1large avocado cut into 12 slices
- ⅓cup chopped ripe tomatoes
- 3tablespoons hazelnut oil
- 3teaspoons sour cream
- 1ounce caviar
- ½cup confit of citrus (see recipe)
- Juice of ½ lemon
- Salt to taste
- ¼pound haricots verts
- 4cups of mixture of radicchio, curly endive and oak leaf lettuce or other curly leaf lettuce
Nutritional analysis per serving (4 servings)
376 calories; 34 grams fat; 5 grams saturated fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 12 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 3 slices of salmon on each of 4 plates. Brush lightly with olive oil.
- Step 2
Allowing a little space between each piece, arrange slices of avocadolike flower petals on the salmon and brush with olive oil.
- Step 3
Lightly toss the chopped tomatoes in 1 tablespoon hazelnut oil. Place 3 small mounds of the tomatoes between the avocado slices. Top tomatoes with a dab of sour cream and top the sour cream with a dab of caviar.
- Step 4
Between tomato mounds place small mounds of confits of citrus.
- Step 5
Make a dressing of remaining hazelnut oil, lemon juice and salt. Toss with haricots verts, radicchio, curly endive and oak leaf lettuce. Arrange the salad in the center of each plate and serve.
Private Notes