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Radicchio & Salmon Bruciatini

Radicchio & Salmon Bruciatini

Preparation time:

  • 15mins

 

Cooking time:

  • 10mins

 

Specialty:

  • Dairy-free
  • Gluten-free
  • Pescatarian

 

Radicchio & Bruciatini is a traditional recipe from my hometown. It's basically a radicchio salad seasoned with aged balsamic vinegar from Modena with on top panfried cubes of pancetta (Italian bacon). I have created a Pescatarian friendly alternative with fresh salmon marinated in our teriyaki sauce. The result is absolutely amazing! It is a very versatile recipe that can be used as a starter, a side or a main course for a light and healthy lunch. 

 

Ingredients (2 Servings):

  • 1 Radicchio
  • 1 Salmon Fillet
  • Organic Sesame Oil
  • Ginger
  • 1 Teaspoon of Raw Coconut Sugar
  • Organic Soy Sauce (Gluten-free)
  • Sea Salt
  • Extra-virgin Olive Oil
  • Balsamic Vinegar

 

Instructions:

  • Finely chop the ginger and add it to a large bowl. 
  • Add 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of raw coconut sugar and mix all together.
  • Marinate the salmon fillet in the bowl for 15 mins. 
  • Pre-heat a cast iron pan or a non-stick pan and cook the salmon fillet 4 minutes per side adding also the marinating sauce.
  • Break the fillet salmon with a fork.
  • Wash the radicchio. Cut it in half lengthwise. Finely slice each half into small strips. 
  • Season the radicchio with sea salt, extra-virgin olive oil adn balsamic vinegar. 
  • Place the salmon strips on top of the radicchio. 

 

05.12.2020

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