Carrot and Almond Salad with Lightly Salted Salmon

Description

Carrot and almond salad with lightly salted salmon.

Ingredients

• Sugar - 1 tablespoon
• Ground Black Pepper - to taste
• Salt - to taste
• Lemon - 1 piece
• Olive Oil - 3 fl oz
• Poppy seed paste - 0.4 oz
• Lightly Salted Red Fish - 10.6 oz
• Grapefruits - 2 pieces
• Chopped almonds - 3.5 oz
• Tarragon - 0.7 oz
• Light Raisins, Seedless - 3.5 oz
• Carrot - 21.2 oz

Step by Step guide

Step 1

Peel the carrot and slice it into thin wide noodles using a mandoline or a vegetable peeler.

Step 2

Peel the pink grapefruits, removing both the skin and the pith, and break them into segments, cutting away the bitter pith from the wedges. In a large bowl, whisk together lemon juice, sugar, and a pinch of salt and pepper. Gradually add the olive oil to the mixture, whisking until the contents of the bowl form a thick sauce.

Step 3

Combine the sauce with the carrots, pieces of grapefruit, tarragon leaves, raisins, and thin slices of lightly salted salmon. When serving, sprinkle with almond flakes and poppy seeds.

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