Flor de Sal from mallorca, natural salt Flor de Sal from mallorca, natural salt Flor de Sal from mallorca, natural salt Flor de Sal from mallorca, natural salt Flor de Sal from mallorca, natural salt
 
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1.) Flor de Sal de Hibiscus:

HIBISCUS MARINATED SALMON WITH GUACAMOLE
Ingredients: Serves 6
1- 1.5 kg fresh salmon piece, centre cut with the skin left on
75 g hibiscus salt, 60g sugar
15 ml (1 tbsp) coarsely ground black peppercorns
Gucacamole:
1 large avocado
1 small red onion (finely chopped)
2 tomatoes (peeled and diced)
2tbsp. chopped coriander
1tspn. chopped green chillies, juice of 1 lime, seasoning with Flor de Sal d’es Trenc Natural and pepper
 
 
 
For the salmon:
Combine Flor de Sal con Hibiscus , sugar and pepper in a bowl. Place the salmon fillet, skin side down in a deep sided dish. Sprinkle the surface of the salmon with the Flor de Sal con Hibiscus and cover with foil. Place a small chopping board or large plate with a small weight or a couple of tin cans on top of the salmon. Refrigerate for 24 hours.
Remove the fish from the liquid, rinse the salmon lightly in cold water and dry it well in paper towels.
 

For the guacamole:
Dice half the avocado and place the other half in a bowl. Crush , using a fork, to a course puree. Add the limejuice, chopped coriander, red onions and chillies. Fold in the diced avocado and tomato. Season to taste with Flor de Sal d’es Trenc Natural and pepper.

To serve:
Place a small mound of guacamole in 4 plates and top with slices of hibiscus marinated salmon. Serve with lemon wedges and brown bread.

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