EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Lime-cured salmon, root vegetable trio and leaf pesto
Using the leafy tops instead of throwing them out turns a simple side into a proper sauce, arguably more interesting than the vegetables themselves. All three roots, cut to the same thickness, need only a few minutes of curing since they're eaten raw.
- Total time
- 50 min
- Prep
- 25 min
- Cook
- 0 min
- Rest
- 25 min
Ingredients
Method
Grate the lime zest, squeeze out the juice and bring both together with the olive oil, salt and pepper.
Cut the salmon into thin slices, lay them in a shallow 650 ml Tupperware dish, drizzle with this dressing, close and chill for about 25 minutes.
Scrub or peel the black radish and beetroot. Rinse the pink radishes, setting the leaves aside for the pesto.
Run each vegetable separately through the Tupperware Mandoline, cutting them as thin as you can: black radish, beetroot, then pink radishes.
For the pesto, wash and dry the leaves, then reduce them to a paste in the Tupperware SuperSonic Chopper with the pine nuts, the peeled and degermed garlic clove, the Parmesan, salt and pepper. Adjust with olive oil to the thickness you like and blend once more.
Lay the vegetables and drained salmon out on a large flat plate, sprinkle with sesame, taste and adjust the seasoning, then serve with the pesto on the side.
