SERVINGS:

4

PREP TIME:

25’

DIFFICULTY:

Easy

INGREDIENTS:

4 hot-smoked salmon loins, 120 g each

200 g baby potatoes

100 g green string beans

1 bunch green asparagus

1 avocado

½ lemon

Juice of 1 orange

Zest of 1 orange

2 tablespoons apple cider vinegar

1 tablespoon honey

Olive oil

Salt and pepper

Sprouts

INSTRUCTIONS:

Peel and cut the potatoes into small 2×2 cm pieces. Boil in abundant water for 15 minutes or until soft when poked.

Wash and cut the beans and asparagus into 4 cm portions and boil in salted water for 8 minutes. Drain and set aside.

Peel the avocado and put in a blender beaker. Add salt, pepper, a few drops of lemon juice (to prevent browning) and just enough olive oil to facilitate blending. Blend until creamy. Put the cream in a squeeze sauce bottle. Store in the refrigerator.

Cut the salmon loin into chunks and heat in the microwave on high for 8 seconds.

To make the vinaigrette, combine the orange juice, apple cider vinegar and honey and mix well. Add olive oil and the grated orange zest and emulsify to desired consistency.

Serve the salmon chunks with the potatoes. Top with the avocado cream, add the vegetables and sprouts, dress to taste and season with pepper (optional).