The best summertime salmon salad with granita ice.
Summertime is here! Reason enought to team up with Barcelona based Argentinian chef Pablo Muñoz to create a video recipe of a Smoked Salmon salad with Lemon Basil granita and Peashoots, both grown in the InstaGreen urban farm in Barcelona.
You can easily prepare the smoked salmon and the granita ice
- Salmon filet – about 320 grams
- Lemon basil – about 80 grams
- Honey – 2 tablespoons
- Crushed ice – 300 -400 grams
- Water – 1/2 cup
- Peashoots – about 120 grams
- Black salt flakes
- A smoker
- Oak woodchips
Step 1: Smoked Salmon
(Tip: if you are in a hurry, buy smoked salmon. Although making it yourself is much more satisfying and tasty! 😉 )
Cut the salmon filet, sashimi style and put on a plate.
Cover the plate with the smoker. Add the wood chips, light them on fire and fill the cover with smoke.
Let it rest for about 15 minutes.
Step 2: Lemon Basil granita
Add the lemon basil, the honey and the cup of water to the blender.
Blend for about a minute until you have a green liquid (that smells great !)
Add the crushed ice. Blend again until you you have a even, smooth granita.
Save the granita in the freezer until you need it. (Tip: you can prepare the granita earlier, so you can easily scoop it on the plate just before serving.)
Step 3: Plate & serve
Add peashoots to the plate and distribute the smoked salmon sashimi over it.
Scoop the lemon basil granita with a luke-warm spoon and add on top.
Decorate with peashoot and the black salt flakes.
Enjoy the applause you’ll get from your guests !
Let us know if you have ideas for recipes that are made with fresh microgreens from our urban farm. Just mail us at firstname.lastname@example.org