Marinating in salt is one of most antique cooking methods. We propose you to try out the modern interpretation of salmon marinated in salt with the Balsamic Vinegar of our Acetaia. Balsamic Vinegar goes perfectly well with meats but also with fish products. Check out the recipe!
Cooking time: 1 h + 24 h for marinating
Ingredients for 2 portions:
- 250 gr Salmon Loin
- 2 Bunches of Agretti (Salsola Soda)
- 1 Clove of Garlic
- 3 tbsp. of Oil
- 2 Bunches of Rocket
- 2 radishes
- Balsamic Vinegar of Modena IGP Blue Label
For the marinade:
- 2 jars of Balsamic Sea Salt
- 200 gr cane sugar
Let’s start with the marinade. Mix the salt and the cane sugar. Lay the salmon on a sheet of oven parchment and place it, skin-side down, into a bowl suitable for fridge. Cover the salmon with the marinade and leave it in the fridge for 24 hours.
After 24 hours, wash and dry the salmon. Slice it finely and season it with a bit of extra virgin olive oil and balsamic vinegar (here we recommend you to try out our Balsamic Vinegar of Modena IGP Blue Label).
Blanch into some salted water the rocket and then the previously cleaned agretti.
Cook the rocket for 6 minutes, put it into cold water, then drain without squeezing. Blend the rocket with a pinch of salt and 3 abundant tbsp. of seed oil till the mixture obtains a creamy consistency.
The same thing for the agretti. Blanch them for about 5 minutes, let them cool into some cold water and then toss them in a pan with garlic, oil and a pinch of salt.
Ready to try? Serve the dish in the most imaginative way, otherwise follow the recommendations of the Chef! Don’t forget to add a bit of Balsamic Vinegar. It makes the difference!
The recipe created by the chef Umberto De Magistris @Mediterranean_Chef