The Best Vegan Salmon
Do you want to make the best vegan salmon? You've indeed come to the right place!
Servings: 4 people
Calories: 55kcal
Equipment
Ingredients
- 3 Carrots big, skin on
- 1 tablespoon Liquid Smoke or Smoked Paprika + Soy Sauce
- 1 tablespoon Maple Syrup
- ½ tablespoon Sea Salt
- ½ teaspoon Garlic Powder
- 4 pinches Seaweed Mix 2 or more of Kombu, Dulse, Wakame, Nori
- Filtered Water approx 500ml
...to serve...
- Vegetable Oil neutral: Sunflower, Rapeseed, etc
- Lemon Juice
- Capers
- Sea Salt Flakes
- Pepper optional
- Dill or Chives optional
Instructions
- Wash the carrots and cut with the flat blade spiralizer tool. Leave the skin for a most authentic look.
- Place the carrot in a pot and set aside.
- In a small square out of cheesecloth and place 3-4 pinches of the seaweed mix you have at home, secure the sachet with a kitchen thread and place it in the pot with the carrots.
- Add all the seasonings to the pot (liquid smoke, maple syrup, garlic and salt), bring it to a soft boil and cook for 10 minutes.
- After 10 minutes cover with a lid and allow to cool down to room temperature.
- Transfer the carrots to a plate covered in kitchen paper, forming preferably one layer and carefully pat the slices as dry as you can.
- Arrange the carrots in a plate or a bowl and season with vegetable oil (essential to recreate the fat), sea salt and lemon juice. You can also add capers or herbs such as dill and chives, and a hint of black pepper if you like.
- Serve the vegan salmon straight away or cover with film and allow to marinate for a couple of days (recommended).
Nutrition
Calories: 55kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 2g | Potassium: 162mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7643IU | Vitamin C: 3mg | Calcium: 21mg