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Salmon Island on Tomato

Name: Salmon Island on Tomato
Prep time: 25 min

Preparation

25 min

Serves

Ingredients

Vinaigrette:

1 Tsp Olive oil

½ Tbsp Balsamic vinegar

½ Scoop ThickenUp® Clear

Tomato sauce:

1 Cup Ripe tomatoes

½ Tbsp Olive oil

A pinch Salt

6 Scoops ThickenUp® Clear

Salmon:

10.5 oz Salmon loins

1 Tbsp Olive oil

⅓ Cup + 1Tbsp Red onion (sautéed)

A pinch Salt

⅖ Cup Water

2 Scoop ThickenUp® Clear

Vinaigrette:

1. Mix the balsamic vinegar and the olive oil in a small bowl. Add half a scoop of ThickenUp® Clear, mix well using a teaspoon. Set aside for later.
Tomato Sauce:

2. Cut the tomatoes in half and remove the seeds. Grate the tomatoes with a grater. Discard the skin and blend.
3. Add olive oil, salt and 6 scoops of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Salmon:

4. Check that the salmon has no bones. Peel the onion and chop it up finely in the blender and sauté in olive oil in the frying pan over medium heat for 2 mins. Add the salt.
5. Add the salmon and cook for 2 mins on the skin side. Flip and cook for 1 min on the other side. Remove from the heat, remove the skin of the salmon.
6. Shred the salmon with a fork, double check that the salmon has no bones, and sauté with the onion in the frying pan over low heat for 1 min.
7. Blend the salmon with ⅖ cup of water for 3-4 mins. Add 2 scoop of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps).
Presentation:

Highlight the salmon by placing each portion in the centre of deep plates with the help of a food mold and then arrange the tomato sauce around the salmon. Remove the food mold. Dress with the viniagrette.