Sesame and nori covered blackened salmon on a bed of mango and avocado

Salmalax is my absolute favorite salmon. It takes less than four hours from the time that the salmon is swimming in the ocean to the time it’s packaged and ready to be sold which makes it the freshest and tastiest salmon around. In this recipe, the beautiful consistency and Umami taste of the salmon is combined with fresh sweet mango, soft avocado, salty nori and a spicy citrus inspired tamari (I use one from Biofood who have some great products!) based dressing.

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4 portions

The What

500 g Salmalax

1 mango

1 avocado


Endive leaves


Coconut oil

Tamari (or a light soy sauce)

freshly squeezed lemon juice from 1 lemon

1 clove of garlic

1 piri piri chili

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The How

Crush garlic and chili in a mortar, add the Tamari or soy sauce and add lemon juice to taste. It should have a clear citrus taste with a hint of chili and garlic and a saltiness that doesn’t take over completely. Put in the fridge while preparing the rest.

Cut the avocado and the mango in small pieces. Mix together in a bowl, add finely chopped coriander.

Put the Furikake on a plate and roll the salmon loin in it so that it’s covered on all sides. Heat up a pan with a little bit of coconut oil and quickly sear the salmon in the pan, no more than a few seconds on each side – it should still be raw on the inside!

Slice the salmon into 1 cm thick slices, carefully so that it doesn’t fall apart (it’s that tender!!).

Wash the endive leaves and arrange on a plate. Put the mango and avocado in the leaves and top with a few slices of salmon. Using a spoon, add the tamari dressing and top with a few coriander leaves.

The perfect dish to have as a starter or as part of a buffet. It will be a huge it, I promise!

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