SALMON CARPACCIO WITH PALM HEARTS, CAPERS, PARMESAN CHEESE & BLUEBERRIES

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Ingredients

  • 1.3 lb salmon
  • 3 oz blueberries
  • 1.5 oz palm hearts
  • 0.4 oz capers
  • 1/2 red onion
  • 2 lemons
  • 1 tbsp Dijon mustard
  • 2 tbsp soy sauce
  • 0.4 oz parmesan cheese
  • Salt and pepper

Preparation

Thinly slice the salmon and set aside.

Julienne the onion and dice the palm hearts.

Put the palm hearts, the onion, capers and blueberries, cut in halves, in a bowl.

Add lemon juice, soy sauce, mustard, capers, salt and pepper to the bowl and stir carefully.

Put the sliced salmon in a plate, then add dressing and grated parmesan cheese.