Di: Alan Rosa
Preparare una miscela unendo sale, zucchero, pepe. Coprire il fondo di una teglia con parte della miscela.
Adagiarvi il salmone intero, dopo averlo pulito e spinato, e ricoprirlo con il resto della miscela e gli agrumi tagliati a fette.
Coprire la teglia con pellicola trasparente e lasciare marinare per almeno 24 ore in frigorifero.
Passato il tempo necessario, risciacquare il salmone con acqua corrente per eliminare completamente la miscela. Pennellare il salmone con il miele e cospargere con aneto tritato.
Servire tagliato a fettine sottili e decorare a piacere con fiori eduli e germogli.
Cuore di salmone di Lostallo marinato agli agrumi e miele di Cabbiolo
RSI Food 06.07.2020, 18:15
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