(For 4 servings)

  • 28 oz of fresh salmon
  • 1 green shallot, chopped
  • 2 teaspoons fresh thyme, chopped
  • 4 tablespoons pomegranate seeds
  • 2-4 tablespoons Yogotherm
  • 2 tablespoons Grenoble nuts, grilled
  • 2 tablespoons panko breadcrumbs
  • 2 teaspoons of sesame seeds
  • 2 teaspoons sriracha sauce (hot sauce)
  • Salt and pepper, to taste

Heat a skillet over medium-high heat. When the pan is hot, add a single layer of nuts. Mix the nuts frequently to prevent them from burning. Remove the skillet from the fire when the nuts are golden and perfumed. Transfer the nuts to a plate immediately to stop cooking.

To prepare the salmon and make sure it keeps very fresh, take out two bowls. Place ice in the bottom bowl and place the other bowl on top, so that it stays cold. Cut salmon in small cubes and place them into the small cold bowl.

Then add the rest of the ingredients and mix well. Adjust the seasoning and serve.