Fresh Salmon Salad | Keto Style Middle Eastern flavor

Fresh Salmon Salad | Keto Style Middle Eastern flavor

August 9, 2019 4 By William Morgan


a new day a new salad and today with the
salmon salad that is rich with herbes
and a ton of nuts,
hello guys in another
new video with fresh salads full of
flavor and tasty, we’re gonna start by
poaching the Salman and we gonna make
a salmon confit, so add a little bit of
olive oil which I’ll add to it some
lemon peel it will give it the nice
lemony taste then I’m gonna add the
salmon and cover it with sunflower oil
bring it to heat for about 150 degrees
Fahrenheit or 60 degrees Celsius and
cook it for about 20 minutes till 25
minutes, for this salad I’m going to use
a lot of nuts it will make it richer
and it will give it a lot of texture
for the big nuts like the almond, I’m
gonna chop them roughly they’ll have
different pieces small and big which
will be nice inside the Salad, you can put
any kind of nuts that you like open your
kitchen drawers and put all the nuts and
seeds that you have I used almond
walnuts sunflower seeds pumpkin seeds
pistachios pine nuts and all this mix
together will give us a nice color and
not only texture but also very amazing
flavors, not to mention the healthy
benefits that each of these nuts and
seeds have, so look what a nice mix we
have what nice colors
we’re gonna toast them for a couple of
minutes and get this rusty nutty flavor
out of them, remember it’s always better
to buy all the seeds and nuts unroasted
even the salty ones and roast them and
salt them at home if you want, it will
give you a better texture a much more
flavor so we’re gonna roast him as we
said just a couple of minutes then put
them aside to cool down and continue
with the salad. you can always make this
mix in advance and sprinkle it over your
salads Rice’s and many other foods it
will always enrich it I give it more
texture, we’re gonna use a ton of herbs
and freshly ones like this mint that
smells amazing
I also want the salad to be rich in
herbes so use your imagination check
what there is in the market and bring it
I’ll put parsley coriander mint some
onion and other other things that you
can buy even basil will go in it will
add just more flavor make it healthier
and much tastier I’m gonna separate the
leaves from the stems and the stems I
don’t throw away, I use it to make
vegetable stock or any other stock! that
I do, so just put them inside the freezer
until you need them all the herbs we’re
gonna chop roughly exactly as we did
with the nuts, we don’t want it too thin
or too thick
Big leaves we just wanted to have a
little bit of texture that when you bite
to it you feel what you eat look what a
nice mix and how it’s roughly chopped,
bear in mind and use a sharp knife when
you do and cut your veggies and herbs so
they’ll keep all their juices inside and
not get too much soggy and release their
juices. I’ll add some green onion to it
which I’ll chop finely because I don’t
like big chunks of onion in my salads
the Salmon has a firm touch to it after
25 minutes and this is how you know it’s
ready, then you gotta pull it off from
the oil remove the skin and all these
brown meat that it has, separate
the Salmon, piece of another so to
have different sizes also.

I like my food
spicy and therefore I’m gonna add some
red chilies that will also add a
wonderful color to our salad you can use
as many chilies as you like the
depends how spicy you like your food but
let’s agree to keep it on medium, our
ingredients are coming together with the
roasted nuts the poached salmon confit
the herbs with the chilies
we can start adding and finishing the salad
I’m gonna use the SUMAC it’s one of my
best favorite spices that I use found in
the Middle East
it has this lemony taste, I’m gonna add
some salt some lemon juice some olive oil and
some SUMAC and mix everything together
now most of the salads you make you
finish and you eat fresh but one thing
about this salad that I’ve learned that if
you leave it to stand for about 10 minutes
it will have a much better taste as eating
it straight away so we’re gonna season
it mix everything together and leave it
sit for about 10 minutes.
I’m gonna add
some nuts inside the salad and I’m gonna
leave some to add on top also with the
salmon we put something inside the salad
and we put something on top of the salad
and remember to keep the salad rustic
and chunky with different textures fresh
and nice looking and keep it always
simple when you’re making a salad
it’s always about the freshness of the
product, not the complicity of cooking it
and timing is also important. and like I
said before after mixing all these
ingredients and let it sit for about 10
minutes and there you go our rich Salman
salad is ready
don’t forget the SUMAC the Aleppo pepper
that we added had a really nice lemony
touch to hold this dish and together
with the salmon nuts and ton of herbs
this salad is ultra healthy and
amazingly tasty I hope you enjoyed this
video like and subscribe for more Middle
Eastern and interesting salads until
the next video I’m chef Jack and
thank you for watching