Salmon Tataki with Chimichurri and Little Gem Lettuce

Impress at home in your kitchen with this year's Chef Håvard Werkland's recipe! A light and delicious salmon dish with refreshing flavors. All our recipes are sourced fromgodfisk.no

Photo: Tom Haga

Preparation Time: 30-60 min
Difficulty: Easy

Ingredients

Servings

600 g Loin of salmon
1 pot/container tarragon
1 pot/container parsley, fresh
1 clove garlic
2 dl olive oil
2 pcs Green Chili
1 large heart lettuce
1 lemon
salt and pepper

Method

Season the salmon with salt and pepper.
Heat the frying pan and sear the salmon in the pan. Then set aside to cool.
Roast the chili or jalapeños until the skin is completely blackened.
Remove the skin and cut the chili in half lengthwise.
Mix chili, herbs, and olive oil together in a blender.
Slice the Little Gem lettuce into thin strips and marinate it in the chimichurri. Season with salt, pepper, and lemon juice.
Slice the salmon into thin slices and place the marinated salad over the top.