César has donned his apron to bring us this salad from Alfonso Catering. It's anything but simple (though easy to prepare), masterfully blending excellent ingredients like salmon with an oriental touch from wakame seaweed, lime, and vanilla. We love it for its freshness, the unmistakable flavor of salmon, the briny note of wakame seaweed, its unique texture, and its perfect season.
Ingredients (4 people):
- 400g of fresh, cleaned salmon fillets
- 500g of coarse salt
- 250g of vanilla sugar
- 15cl of liquid vanilla essence
- Lima
- wakame seaweed
- Pepper
- 10 cl of extra virgin olive oil
Preparation:
We prepare the salmon fillets so they are clean, without skin or bones. We can also ask the fishmonger to prepare them this way if we prefer. Next, we mix half a kilo of salt with the vanilla sugar and vanilla extract. Once the salmon fillets are completely clean, we marinate them for 12 hours in this mixture, ensuring the salt completely covers the fish.
After 12 hours of marinating, remove the salmon, wash it, dry it, roll it up using cling film or aluminum foil and freeze for 48 hours.
After freezing, slice the salmon thinly using a deli slicer. You can also do this by hand, making sure the slices are as thin as possible.
Arrange the salmon slices on a wide, flat plate in the same way you would arrange carpaccio, and place a small handful of wakame seaweed in the center. Season the fish with lime zest (César insists on not using lime juice, because otherwise you would lose all the vanilla essence that the salmon has acquired during the 12 hours of marinating); black pepper; and extra virgin olive oil.