Raw Salmon with Cucumbers and Green Tea Granita — Saumon cru et granité de concombre au thé vert

Name: Raw Salmon with Cucumbers and Green Tea Granita — Saumon cru et granité de concombre au thé vert
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Peel cucumber; 2 servings Transfer the cucumber preparation to a shallow pan and place in the freezer; 2 Continue to freeze and break up ice crystals until completely frozen, about to 3 hours depending on the amount; 2 servings Rinse the lemon; 1 strip Take nice of lemon zest and tablespoon its juice; 1 dash Pour a of olive oil, and keep covered in the fridge until ready to use; 1 slice Wash and the pepper thinly; 2 servings Serve without waiting; 1 Slice the salmon thinly; 2 servings Place it on top of the salmon; 1 Remove the seeds and cut it in; 30 Every minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan so that it freezes evenly; 2 servings Garnish with the lemon peels and the pepper slices; 2 servings Let rest for 10 mns; 2 servings Mix it with the sugar, lemon juice, tea powder and a dash of salt; 2 servings Put it on the plates with the 1/2 cucumber peeled and sliced; 2 servings Season with salt and pepper; 2 servings Sprinkle with the chopped herbs; 2 servings When you are ready to serve, take a fork to make a spoonful of the cucumber granita

Raw Salmon with Cucumbers and Green Tea Granita — Saumon cru et granité de concombre au thé vert might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 505 calories, 42g of protein, and 14g of fat each. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have place it on top of the salmon, put it on the plates, serve without waiting, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Ingredients

Servings:

Peel cucumber 2servings

Transfer the cucumber preparation to a shallow pan and place in the freezer 2

Continue to freeze and break up ice crystals until completely frozen, about to 3 hours depending on the amount 2servings

Rinse the lemon 1strip

Take nice of lemon zest and tablespoon its juice 1dash

Pour a of olive oil, and keep covered in the fridge until ready to use 1slice

Wash and the pepper thinly 2servings

Serve without waiting 1Slice

the salmon thinly 2servings

Place it on top of the salmon 1

Remove the seeds and cut it in 30

Every minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan so that it freezes evenly 2servings

Garnish with the lemon peels and the pepper slices 2servings

Let rest for 10 mns 2servings

Mix it with the sugar, lemon juice, tea powder and a dash of salt 2servings

Put it on the plates with the 1/2 cucumber peeled and sliced 2servings

Season with salt and pepper 2servings

Sprinkle with the chopped herbs 2servings

When you are ready to serve, take a fork to make a spoonful of the cucumber granita

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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 Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.