Prepare Salmon

  • Dill 3 Tbsp
  • Chervil 2 Tbsp
  • Gin 8 oz
  • Salmon fillet 1.5 lbs
  • Salt and Pepper, to taste
  • Sugar, as needed
  • Nori sheets 4 pieces

Prepare Quinoa Salad

  • Salt and Pepper, to taste
  • Fava beans 1 lb
  • Quinoa, cooked 2.5 cups
  • Hellmann's® Salad Dressing Jug Sesame Thai Vinaigrette 1 gallon, 2 count 0.25 cup
  • Salt and Pepper, to taste

Prepare Horseradish Cream

  • Cream 0.5 cup
  • Horseradish 3 Tbsp
  • Salt and Pepper, to taste
  • Lemon juice, as needed

Prepare Wasabi Avocado Cream

  • Avocado 1 each
  • Lime juice, as needed
  • Wasabi Paste 2 Tbsp

To Serve

  • Pickled Red Onion, prepared 0.5 cup
  1. Prepare Salmon

    • Finely chop the dill and chervil.
    • Season the salmon with pepper, salt and sugar.
    • Rub the salmon with the chopped herbs.
    • Drizzle gin in a tray, place the salmon in the tray and drizzle some more gin on top of the salmon. Marinate, refrigerated, for 2 hours.
    • Coat the salmon with the nori sheets, cut the salmon in 10 equal slices.
  2. Prepare Quinoa Salad

    • Blanch the fava beans.
    • Mix quinoa with fava beans and Hellmann's Sesame Thai Vinaigrette Dressing, season with salt and pepper.
  3. Prepare Horseradish Cream

    • Semi whip the cream and add the grated horseradish to taste.
    • Season with salt, pepper and fresh lemon juice.
  4. Prepare Wasabi Avocado Cream

    • Mix the avocado and the lime juice until smooth.
    • Add the wasabi paste, season to taste.
  5. To Serve

    • Start plating with the quinoa salad and top with a slice of marinated salmon.
    • Use a squeeze bottle or piping bag to add the horseradish and avocado wasabi cream.
    • Finish with pickled red onion.