2 salmon steaks without skin or bones
1/2 red onion
1 carrot
2 tbsp. tablespoon of coriander grains
1 C. teaspoon of white pepper seeds
The zest of a tangerine, not grated but cut into slices
6 drops of tangerine essential oil (optional)
Coarse salt
Neutral oil
Rinse the salmon steaks then place in a container.
Cover completely with coarse salt then refrigerate for 6 hours
Rinse the salmon again and cut into small bite-sized pieces.
Place in a jar, add the chopped onion and the sliced carrot.
Incorporate the coriander and pepper rubbed between your hands to bring out the flavors.
Incorporate the tangerine and essential oil and pour in the oil until the preparation is covered.
Refrigerate for 12 to 24 hours.
