A subtle association between delicately scented coffee oil, Moroccan spices, dried flowers from our mountains, lime and a very nice salmon.
- 4 small farmed salmon fillets
- 200 g coarse salt
- 0.5 dl of coffee oil LA SEMEUSE
- 1 lime juice
- 2.c.s. couscous spice (ras el hanout)
- 3 tbsp dried edible flowers
Mix salt and sugar and coat the salmon.
Set aside in the refrigerator overnight.
Drain. Rinse and sponge the salmon fillets. Brush with coffee oil and lime juice with a brush. Garnish with spices and dried flowers.
Ideally, keep salmon in the fridge for 3 hours before consuming them so that all the aromas are absorbed.
The ideal oil for this recipe A delicious blend of coffee and rapeseed oil, softened with a little roasted hazelnut oil. A real taste caress to marry according to your desire. This product is available in our online Swiss website, but you can find similar varieties at specialty stores.