150 g /
Fresh, skinned salmon fillet
500 g /
Fresh peas (in their pods)
1 large (about 300 g) /
1 small bunch /
1 spoonful /
EUROPEAN UNION SUSTAINABLE EXTRA VIRGIN OLIVE OIL 500 MLFind out more
to taste /
Salt, white pepper
Remove the bones from the salmon steak and dice it into cubes of about 2 cm, then transfer to a bowl and season with the European Union Sustainable Extra Virgin Olive Oil, a dusting of white pepper and a little salt. Cover with cling film and leave to marinate in the fridge for about 30 minutes.
In the meantime, shell the peas and boil them in salted boiling water for 10 minutes until tender, drain and set aside. Wash and peel the potato, dice it finely and boil it in salted boiling water for 5 minutes so the small cubes are cooked but still firm. Wash the baby spinach and dry gently by patting with kitchen roll. Wash and trim the courgette and cut it into julienne strips.
Warm up a non-stick frying-pan over strong heat and when hot cook the salmon cubes for 5 minutes, until they are cooked but still pink in the middle.
Assemble the Power Bowl: share the ready-prepared vegetables between the individual bowls, add the salmon cubes and complete with the coarsely chopped walnuts and pumpkin seeds. Season to taste with salt and a dribble of extra virgin olive oil.