TACO OF CRUNCHY SALMON ON THE FLAME, COCONUT YOGURT, BLUEBERRIES, PISTACHIOS AND EVOO

TACO OF CRUNCHY SALMON ON THE FLAME, COCONUT YOGURT, BLUEBERRIES, PISTACHIOS AND EVOO

Raw salmon has become the new "must", so we bring you some gourmet salmon tacos so that you can share this Christmas a delicious dish that will conquer all palates, even the most difficult ones!

With these healthy recipes we manage to pamper our palate and our body to the same extent. Christmas recipes are the perfect excuse to surprise your family and get some original recipes in a simple way that will not go unnoticed.

Gourmet Christmas Recipes

The recipe that we are going to make is a "Taco of crunchy salmon with flame, coconut yogurt, blueberries and pistachios".

The ingredients that we will need will be:

• 400gr of salmon

• 100gr of Greek yogurt without sugar

• 20gr of coconut cream

• 40 gr of blueberries

• 20gr of pistachios

• 1 lime

• 10gr of lump roe

• Extra Virgin Olive Oil Verde Esmeralda

• Salt

• Sugar

• Salt bossy

• Pepper

For the preparation of this recipe we will start by removing the skin of the salmon and cutting it into 4 blocks. To give an original touch to the plate, we will cut the tacos in the shape of a checkerboard. Once cut, we add a little salt and sugar to the salmon on all its faces and we will let it rest for approximately 15 minutes so that it can release part of its water. Afterwards, we wash the salmon and dry it with kitchen paper.

Next, we put the pan on the fire and add a splash of EVOO. Once it has heated up, we put the salmon and brown it on the part that was the skin. When it has been well browned, we change it side and brown the grated in the shape of a checkerboard.

The next step is to remove it from the heat and let it rest for about 1 minute. With the help of a blowtorch, we will finish cooking it, thus achieving a smoky flavor.

Then, we will mix the yogurt with the coconut cream. We will add a few drops of lime juice to the mixture to give it a special touch and we reserve it. Next, we will cut the blueberries in quarters or half and we will break the peeled pistachios, for later.

On the plate, we make a tear with the yogurt and on it we put the salmon. Once the salmon on the plate, add Verde Esmeralda Extra Virgin Olive Oil, Maldon salt, pepper and lime zest. Then we add the previously cut blueberries and pistachios. With the final touch, garnish with a lime wedge and ready to enjoy!