Makes: 2 servings

30-45 minutes


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  • 2 salmon slab with the skin
  • 1 orange
  • 1 lemon
  • Fresh ginger
  • Peppercorns
  • Thyme
  • Laurier
  • 60g (2 oz) of 4 cereals gourmet blend (couscous, soybeans, oats and barley flakes)
  • Olive oil
  • 2 carrots
  • 1 Zucchini

For the sauce

  • 4 tablespoons of fromage blanc
  • Tarragon
  • Parsley
  • Cebette
  • 1 onion
  • 1 lemon juice
  • Salt, pepper, Espelette pepper


Turn on your oven to 60 degrees.

1. For olive oil

In a pan, roast dry coriander seeds, a bay leaf, ginger, the zest of the orange and lemon, the sprig of thyme for a few minutes. Add oil in such a way to cover the salmon when you deposit it in your pan. Book and infuse.

2. Salmon skin chips

Remove the skin from the salmon. In a frying pan put the skin on scales side, cover with a sheet of parchment paper and add a weight (like another saucepan) on the top. Turn on the fire, toast 5 min to make it crispy.

3. White cheese sauce

In a bowl mix, 4 tablespoons of white cheese, lemon juice, cuccumber, chopped onion, tarragon and parsley, salt, pepper, Espelette pepper. Add a teaspoon of water to dissolve all.

4. Salmon

Dip salmon in olive oil and put in the oven for 20 min at 60 degrees.

5. Accompaniment  

Cut carrots and Zucchini into brunoise. Cook for 9 min the cereals blend. In a saucepan, brown the carrots in a bit of olive oil. Deglaze with an orange juice, low the heat and cook carrots 10 min, add water if liquid is missing in your mix. Add Zucchini and cook a few minutes. Add the 4 cereals mix. Salt, pepper.

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