| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Salads and salads | Salmon | 45 minutes | 2 places |
ingredient
- 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon)
- 80 grams of salt
- 50/50 grams of white sugar
- 100 grams of rice
- 80 grams Australian Rocket Lettuce (Salad)
- 1 Australian Honey Mercotta Orange
- 4 Australian strawberries
- 100 g Greek yogurt (plain) (salad dressing)
- 15 grams olive oil
- 3 grams garlic
- 5/10 grams coriander
- 10 grams of yellow lemon juice
- 1/8 tsp salt, pepper (each)
- 10 g roasted pecans (for garnish)
Preparation
- Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon.
- Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke.
- Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes.
- Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste.
- Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
