Salmon fillet 150kg
Baby lettuce 0.25kg
Olive oil 0.50ml
Celery diced 0.10kg
Green apple 0.50kg
Chiplote mozo 0.10kg
Salt to taste
Black pepper to taste
Toss diced apples in lemon juice, then sauté with celery in olive oil.
Season with Salt and pepper and cook until celery and apples are “al dente”
Slice Salmon into small wedges portions and season with Salt and pepper.
On hot griddle, sauté salmon quickly on both sides and remove
Place apples and celery in small piles on plate.
Arrange salmon on top of apples/celery as per photo.
Garnish with baby lettuce or micro greens and serve with chipotle mojo and lemon wedge.