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Salmon and cherry salad
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 462
  • Fat about 30g
  • Carbohydrates about 16g
  • Protein about 30g
This is needed
This is needed for 6 people
Salmon
  • 1 tbsp olive oil
  • 1 tbsp harissa
  • 0.75 tsp salt
  • a little Tasmanian pepper
  • 800 g wild salmon fillets (eg. MSC Sockeye)
  • olive oil, for frying
  • 0.5 bunch sage, finely chopped
  • 70 g hazelnuts, coarsely chopped
Salad
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 0.5 tsp Tasmanian pepper
  • 400 g celery, thinly sliced
  • 600 g cherries, halved, pitted
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And that's how it's done
And that's how it's done
Salmon
Whisk together the oil and harissa, season. Coat the salmon in the mixture. Heat a dash of oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, roughly pull apart with a fork. Fry the nuts and sage in the same pan for approx. 2 mins.
Salad
Combine the lime zest and juice with the oil, season. Mix in the celery and cherries with the salmon, nuts and sage.