150 g of dried damask raisins
50 ml red wine vinegar
150 ml olive oil
100 g baby carrots
100 g green beans
1 cup water
2 spoons chopped parsley
4 salmon fillets, cleaned and scaled
Salt to taste
Black pepper to taste
150 g of dried damask raisins
50 ml red wine vinegar
150 ml olive oil
100 g baby carrots
100 g green beans
1 cup water
2 spoons chopped parsley
4 salmon fillets, cleaned and scaled
Salt to taste
Black pepper to taste
Chop the damask raisins and place them in a bowl with the red wine vinegar and olive oil. Reserve
Peel and lightly grill the baby carrots. Reserve
Cut the green beans into fine strips, blanch in boiling water, and reserve
In a small pan combine the water and parsley and simmer to form a thin sauce
Add the damask raisins and let cook until they soften
Disengage, let cool, and blend in a processor until it forms a fine purée
Add some drops of red wine vinegar
Divide the salmon fillets into three slices each
Season with salt and black pepper
Lightly grill the fish and place on a plate
To the side arrange the damask raisin sauce, carrots, and green beans
