Ingredients
For 4 portions
For the gazpacho sauce
300g
Cucumber(s), coarsely chopped
2ea
Spring onion(s)
3tbsp
Cilantro, coarsely chopped
100g
Green pepper(s), coarsely chopped
125g
QimiQ Classic
1small
Garlic clove(s), crushed
2tbsp
Balsamic vinegar, white
1drops
Tabasco sauce
4tbsp
Olive oil
For the salmon and ciabatta salad
4ea
Salmon fillet(s) 100 g each, without skin
4ea
Slices of ciabatta 1-1,5 cm thick
Olive oil, to fry
1pinch(es)
Sea salt
1pinch(es)
Black pepper, freshly ground
100g
Rocket salad
250g
Cherry tomatoes, halved
1ea
Avocado(s), diced
Preparation
- For the Gazpacho sauce: blend the QimiQ Classic, onions, coriander, peppers , garlic, vinegar and tabasco until smooth. Season piquant and chill.
- Preheat the grill to 230-280°C.
- Brush both sides of fish fillets and ciabatta slices with oil. Season the fish fillets with salt and pepper.
- Clean the grill grate with a brush. Place the fish, flesh-side down, on hot grill and cook over direct heat with the closed lid for 6-8 minutes, turning once, or until fried on both sides. During remaining 30-60 seconds roast the ciabatta slices until toasted on both sides. Remove the fish and ciabatta from the grill.
- Cut the salmon fillet and ciabatta bread into cubes. Pour the Gazpacho sauce into 4 soup plates. Arrange the rocket leaf salad, tomato halves and avocado on sauce, top with salmon and bread cubes. Drizzle with olive oil and serve. Tipp: Instead of salmon you can also use the trout or char fillets. I usually use the Weber vegetable basket to grill the fish, this prevents the fish from sticking. You can also grill the fish on cedar planks.
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