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#1 Wild salmon with sugar snap peas, grapefruit and Jerusalem artichokes

#1 Wild salmon with sugar snap peas, grapefruit and Jerusalem artichokes

Preparation

Fillet the wild salmon, season and grill on all sides on the Tepan. Clean the Jerusalem artichoke, place on aluminium foil, salt lightly and wrap. Cook in a fan oven at 180°C. Allow to cool, slice and roast in olive oil until crispy. Cut the sugar snaps, blanch quickly in salted water and add to the Jerusalem artichoke. Add the grapefruit fillets and chopped coriander to the Jerusalem artichoke and season. Serve with fresh spinach leaves and hemp oil.

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Serves 4

  • 600 g wild salmon, cut into 4 pieces
  • Natural salt, white pepper
  • 500 g Jerusalem artichoke
  • 3 tbsp olive oil
  • 200 g sugar snap peas
  • 2 grapefruits
  • 25 g coriander
  • Spinach leaves and hemp oil to serve

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