Pickled Summer Carrot, Salmon Gravalax And Borage

Name: Pickled Summer Carrot, Salmon Gravalax And Borage
Prep time: 1 h 32 min
Cook time: 1 h 32 min
Total time: 1 h 32 min
Yield: 2
Cuisine: Global
Ingredients: 3 leaves few borage flowers and baby salad; 1 teaspoon black mustard seeds; 4 Tbs the drained pickled carrots + 1 tsp of the pickling liquid; 200 grams carrots, peeled; 1 cinnamon stick; 1 Tb grated fresh ginger; 1 clove garlic, lightly crushed with the back of a knife; 1 Tb olive oil; 100 milliliters orange juice; 240 grams salmon gravalax; 2 servings Salt and freshly cracked black pepper; 2 Tbs soy sauce; 1 star anise; 100 grams caster sugar; 100 grams white wine vinegar; 1 large red chillie, deseeded and julienned

Pickled Summer Carrot, Salmon Gravalax And Borage is a gluten free, dairy free, and pescatarian main course. This recipe makes 2 servings with 538 calories, 28g of protein, and 16g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 32 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have wine vinegar, soy sauce, olive oil, and a few other ingredients on hand, you can make it. To use up the star anise you could follow this main course with the Mini Star-Anise Scones as a dessert.

Ingredients

Servings:

3leaves

few borage flowers and baby salad 1teaspoon

black mustard seeds 4Tbs

the drained pickled carrots + 1 tsp of the pickling liquid 200grams

carrots, peeled 1

cinnamon stick 1Tb

grated fresh ginger 1clove

garlic, lightly crushed with the back of a knife 1Tb

olive oil 100milliliters

orange juice 240grams

salmon gravalax 2servings

Salt and freshly cracked black pepper 2Tbs

soy sauce 1

star anise 100grams

caster sugar 100grams

white wine vinegar 1large

red chillie, deseeded and julienned

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.