Marinated salmon salad

• For the long marinating process   

For the garnishing:

• Bouquetiere of fresh vegetables  
• Toasted bread.
• Butter.

For the sauces:

• Base vinaigrette for the bouquetiere of fresh vegetables
• Orange sauce  
• Yogurt sauce  

SET UP

• Cut the fillets or cubes of marinated salmon and decorate them with sesame and/or dried black olives.
• Prepare the bouquetiere of vegetables and dress.
• Decorate with the sauces.
• Serve the toast and the butter separately.
• The salmon can be accompanied with chopped pickles, (scallions, pickles, capers, etc.).

Observations:

• Fish: If the fish does not reach T ≥ 60 °C inside it is necessary to freeze 24 hours at a temperature ≤ 20 °C (RD 1420/2006) to avoid the risk of anisakis.