Ingredients

• 4 salmon fillets 130g
• 2 rose grapefruit
• 1 avocado
• 1 green apple
• 10 rose radish
• 1 lemon
• 60g arugula
• 3 dill slices
• 200g black rice
• 1 Ginger
• 1 coriander

Preparation tips

1. Cut the salmon into small cubes. Squeeze the lemon and pour the juice over the diced salmon
with 1 drizzle of olive oil, salt, pepper and Max Daumin spices coriander and ginger. Chop
and add to the salmon. Cover with cling film and marinate in the fridge
for at least 20 min.

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

2. Peel the grapefruit and put all the pulp (without the membranes) in a bowl.
a bowl. Peel and finely dice the apple and avocado, thinly slice the radishes
and mix with the grapefruit. Add the arugula.

3. When the salmon has marinated, toss it with the salad and add 1 tablespoon soy sauce and 2 tablespoons olive oil.
olive oil.

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