CRAFTED TO BE SHARED

ΣΥΣΤΑΤΙΚΑ:

• 220g salmon fillet
• 100g Epic wakame salad
• 40g Epic edamame beans
• 40g Begro corn
• 40g Begro asparagus
• 50g Kikkoman ponzu
• 100g Kikkoman teriyaki
• 50g bread
• 10g sesame seeds
• 20g Greca Botanica thyme
• 30g parsley
• 30g fresh coriander
• 20g Yiayia and Friends chili oil
• 20g Bio Orto olive oil
• 20g Murray River salt
• 10g La Drogheria pink lemon pepper
• 20g lemon zest

ΕΚΤΕΛΕΣΗ:

Cut the bread into small pieces and bake at 190°C for 8 minutes, then set aside to cool. Finely chop the parsley, coriander, lemon zest, sesame seeds, thyme, and chili oil, then mix with the cooled bread and blend until smooth. Marinate the salmon and vegetables with salt, pepper, and olive oil. Arrange the vegetables in a baking tray, place the salmon on top, and bake at 200°C for 8 minutes. Remove the salmon, add the ponzu and teriyaki sauce, sprinkle the bread mixture over the salmon, and continue baking for another 5 minutes.