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recette, facile, gravlax, saumon, lime, avocat



400 g salmon fillet
1/3 cup coarse salt
1/3 cup cane sugar
100 ml Tequila
juice of one lime
1 bunch coriander
2 avocados
1 French shallot
50 ml olive oil
50 ml Firebarns Original sauce
Salt and pepper to taste
1 green Jalapeno pepper


- Place salmon fillet (skin side down) on plastic wrap. Add a few slices of jalapenos and a few sprigs of cilantro to the top of the salmon;

- In a measuring cup, mix the Tequila and the juice of half a lime and pour the mixture over the salmon;

- Mix the coarse salt and cane sugar and spread over the salmon to cover the entire surface;

- Close the plastic wrap and place the salmon in an airtight dish. Place in the refrigerator for 24 hours;

- After 24 hours, rinse the salmon well in cold water and dice or slice it (without the skin);

- In a blender, add the 2 avocados, French shallot, olive oil, lime juice, Firebarns sauce, salt and pepper and blend well until the purée is smooth

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