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| Salmon capaccion with pineapple, rosemary and lemon grass |
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| INGREDIENTS: |
300 g salmon
coarse salt, sugar, rosemary
100 g olive oil
juice of 1 lemon
1 stick of lemongrass
100 g pineapple
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| METHOD |
• Marinate salmon in coarse salt during one hour, then
remove salt well.
• Mix a little sugar with olive oil, lemon juice, minced
lemon grass and rosemary.
• Cover filet and marinate in refrigerator for
approximately 2 hours.
• Slice fine salmon scallops and roll. Slice pineapple in
small sticks.
• In plate, insert a salmon roll, a pineapple stick, cover
with the marinade.
• Decorate with a stick of rosemary and lemon grass. |
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