Vida Recetas Editorial
Salmon timbal is a fresh, light, and elegant recipe that combines the intense flavor of salmon with the crunchy texture of cabbage and carrot, all wrapped in a creamy yogurt sauce with a citrusy touch of lime. This preparation is perfect for those looking for a healthy and visually appealing option, ideal as a starter for a special meal or as a light main course for a summer dinner. Its origin is inspired by modern cuisine, where the layered presentation (timbal) enhances the colors and flavors of each ingredient.
The recipe stands out for its simplicity: the salmon requires no cooking, as it is marinated in soy sauce, which adds a salty and umami touch. Greek yogurt, mixed with lime juice, salt, pepper, and parsley, creates a sauce that balances the fat of the fish and adds freshness. Finely chopped cabbage and carrot provide a crunchy contrast that makes each bite interesting.
This dish is ideal for those who want to incorporate more fish into their diet without complications, and it allows variations: you can substitute salmon with tuna or trout, or add avocado in layers. The individual mold presentation makes it perfect for impressing your guests with a professional look without much effort.
Prep
30 min
Cook
10 min
Servings
3
In the mambo, at speed 6 for 15 seconds, shred the cabbage and carrot separately and set aside in a bowl.
Cut the defrosted salmon into squares without skin and cover it with soy sauce for approx. 30 minutes.
For the yogurt sauce, mix the two yogurts, lime juice, salt, pepper and finely chopped parsley.
Dress the reserved salad with the yogurt sauce
Assembly and plating. Put the salad in a mold, then the salmon and garnish with some seeds.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 10 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
