Garganega Brut with Ginger and Pepper Salmon

Delicious and light, simple and easy to prepare, the Norwegian Salmon is healthy and digestible, rich in protein, minerals and Omega 3, the precious “good” fats. Its soft flesh, compact and tasty, can be cooked in varied interpretations and accompany vegetables, legumes, fruits and many other seasonal products. The variety of its cuts and different cooking methods make it a product even more versatile, able to satisfy the most discerning palate. Even the kids love it: no fish bones and inviting color.

• 500 g of fresh Norwegian salmon skinless

• black pepper

• grated ginger 3 cm

• sea salt flakes

• olive oil

• fresh fennel

 

Cut the Norwegian salmon fillet in cubes of about 3 cm wide. On a dish sprinkle with an emulsion of oil, ginger, fresh pepper, fennel and salt. Stir with a wooden spoon and let marinate for 20 minutes. Heat a nonstick pan with a little oil and cook lightly and quickly the  cubes of salmon. Turn them helping you with pincers. Transfer them in a platter piercing them with wooden skewers and serve accompanied with a glass of  Garganega Brut.