Steamed Salmon Salad with Carrots and Lettuce
Time - 30’
Difficulty - Medium
Ingredients. Serves 4 people
• 800 g (28 oz) fresh salmon
• 300 g (10.5 oz) lettuce
• 200 g (7 oz) carrots
• Extra virgin olive oil Gran Cru Galantino
• Salt
Recommended Olive Oil
The Gran Cru extra virgin olive oil is excellent for fish dishes, thanks to its delica- te taste and rich smell.
Preparation
Dice the salmon and steam-cook, taking care to maintain throughout the cooking a medium tempe- rature of boiling in order to keep it moist inside.
Peel the lettuce, cut coarsely, add the carrots cut into julienne strips.
Season the salad with salt and extra virgin olive oil Gran Cru and serve with cubes of salmon.
Chef’s Tip
For steaming you will need a special basket of bamboo or alumi- num resting on a pot of water.
