Pulled Alpine Salmon with Carrot Green Salad and Yogurt Dip

For the Pulled Alpine Salmon with Carrot Green Salad and Yogurt Dip, first rinse salmon with cold water, pat dry and place skin side down on a baking sheet lined with parchment paper. Drizzle with olive oil and season lightly with sea salt and pepper. Cover with the lemon slices all over and cover with a piece of baking paper. Bake in the preheated oven at 180 °C for 10 minutes.

For the marinade, sauté the onion, bell bell pepper and garlic with the olive oil in a pan and toss for 2 minutes. Remove from heat and let cool. Then mix well with the remaining ingredients and season to taste.

Remove the lemon slices from the salmon and spread the complete marinade on the fish. Cook in the oven at 160 °C for about 15 minutes. The alpine salmon should still be nice and glazed. Then pull the fish apart, working the marinade in well.

For the salad, wash the carrot greens and pat dry. Shake the remaining ingredients for the marinade well in a pickle jar and season to taste. Mix the carrot greens with the marinade.

For the yogurt dip, mix all ingredients together well.

Arrange Pulled Alpine Salmon with carrot green salad and yogurt dip on a plate and serve.

Preparation Tip:

Pulled Alpine Salmon with Carrot Green Salad and Yogurt Dip is best served with grilled or freshly baked bread.

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