Ingredients
For 10 portions
For the gazpacho sauce
150g
QimiQ Classic
500g
Cucumber(s), coarsely chopped
5pcs
Green onion(s)
40g
Cilantro / coriander, coarsely chopped
200g
Green bell pepper(s), coarsely chopped
2small
Garlic clove(s), finely chopped
50ml
Balsamic vinegar, white
1shot
Tabasco sauce, to taste
100ml
Olive oil
For the salmon and ciabatta salad
10pcs
Salmon fillet(s) 100 g each, without skin
10pcs
Slices of ciabatta 1-1,5 cm thick
Olive oil, to fry
1pinch(es)
Sea salt
1pinch(es)
Black pepper, freshly ground
250g
Arugula [Rocket leaf]
500g
Cherry tomatoes, halved
3pcs
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 445-540 °F.
- Brush both sides of the 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 the hot grill and cook over direct heat with closed lid for 6-8 minutes, turning once, or until grilled on both sides. For the remaining 30-60 seconds roast the ciabatta slices until toasted on both sides. Remove the fish and ciabatta from the grill.
- Dice the salmon fillet and ciabatta bread. Pour some Gazpacho sauce into 4 shallow soup bowls. Arrange the rocket leaf salad, tomato halves and avocado on the sauce, top with the salmon and bread cubes, drizzle with olive oil and serve.
Hints
- 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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