Bowl marinated salmon with spices, avocado, grapefruit, arugula, nerone rice

 Ingredients

• 4130g salmon fillets
• 2pink grapefruit
• 1lawyer
• 1green apple
• 10pink radishes
• 1Lemon
• 60garugula
• 3dill sprigs
• 200gblack rice
• 1Ginger
• 1coriander

Preparation tips

1. Cut the salmon steaks into small cubes. Squeeze the lemon and put the juice on the diced salmon
with 1 drizzle of olive oil, salt, pepper and Max Daumin coriander and ginger spices. Chop
the dill and add it to the salmon. Cover with plastic wrap and leave to marinate in the refrigerator
for at least 20 minutes.

Cook the rice in a large pot of salted water for 20 minutes and drain.

2. Peel the grapefruit and put all the grapefruit pulp (without the membranes) in
a salad bowl. Peel and cut the apple and avocado into small cubes, cut the radishes into thin
slices and mix with the grapefruit. Add the arugula.

3. When the salmon has marinated, mix the salmon into the salad and add 1 tbsp of soy sauce and 2 tbsp
of olive oil.

4. serve the drained rice on each plate with the salad on top.