SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE

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Ingredients

1 tbsp natural yogurt
1 tbsp mustard
1/2 tsp honey
Salt and pepper
Salmon fillets

FOR THE CHIMICHURRI SAUCE:

2 cups arugula
1 cup coriander
1 bunch of chives
Zest of one lemon, without the pith
1/2 cup cranberries
10.5 oz cherry tomatoes
Olive oil
2 or 3 tbsp vinegar

FOR THE DRESSING:

1/2 cup olive oil
4 tbsp soy sauce
4 tbsp lemon juice
2 tbsp rice vinegar
2 tbsp old-style mustard
4 strawberries, sliced
1/2 cup Peruvian corn
2 o 3 sliced palm hearts

Preparation

To cut the fish without flaking, you must do it while still semi-frozen.

Put 1 tablespoon of natural yogurt, 1 tablespoon of mustard, 1/2 teaspoon of honey, salt and pepper in a plate, mix everything with a spoon, and spread it all over the plate. Place the salmon fillets over this sauce.

FOR THE CHIMICHURRI SAUCE:

Mince and mix 2 cups arugula, 1 cup coriander, 1 bunch of chives, zest of one lemon, without the pith, 1/2 cup of cranberries, 10.5 oz cherry tomatoes cut into quarters, 1 dash of olive oil, 2 or 3 tablespoon of vinegar (of your choice), salt and pepper.

FOR THE DRESSING:

Put 1/2 cup of olive oil, 4 tablespoons of soy sauce, 4 tablespoons of lemon juice, 2 tbsp of rice vinegar (if you don’t have it, use apple cider vinegar), 2 tablespoons of old-style mustard (with seeds), salt and pepper in a bowl.

Put 4 sliced strawberries, 1/2 cup Peruvian corn, and 2 or 3 sliced palm hearts over the salmon. Add chimichurri sauce and season right before serving.

Recipe by: @valenmacauliffe