Vegan carrot salmon (smoked)
Easy recipe for carrot-based smoked vegan salmon
Servings: 400 grams
Const: low
Equipment
- 1 baking tray
- 1 potato peeler
Ingredients
For the carrots
- 5 big carrots
- 150 g coarse salt
For the carrots' marinade
- 2 2 sheets of nori seaweed (those used to wrap sushi)
- 5-6 Tbsp soy sauce
- 2-3 Tbsp seeds oil (peanuts, sunflower, ...)
- 20 drops liquid smoke
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 1 tsp agave syrup (optional)
- 6-7 dehydrated wakame seaweed (optional)
Instructions
To cook the carrots
- Turn on the oven at 200°C (400°F) static function
- Wash the carrots without removing the peel and make sure they are very wet. Place coarse salt in the bottom of a baking tray that can hold all your carrots.
- Place the wet carrots on top of the coarse salt and sprinkle them with more coarse salt.
- Put the carrots in the oven and bake for 45min-1h or until you see that the salt is slightly brown at the edges. Alternatively you can pierce a carrot with a knife, if soft the carrots are ready.
For the carrots' marinade
- Break up the nori seaweed sheets in a container and add approx. 200 ml water. Let the seaweed release its flavour for 5-10 minutes.
- In the meantime, put all the remaining ingredients for the marinade in a jar or Tupperware and mix briefly
- With a colander add the water from the seaweed to the marinade, straining the seaweed.
- Add dehydrated wakame seaweed to the marinade if you have some. They have a much firmer consistency than nori seaweed and will not leave a black residue throughout the marinade.
To finish the calmon
- Let the carrots cool for a few minutes, then remove all the salt.
- With a potato peeler, start peeling the carrots (keep the skin on) to obtain thin slices of carrot.
- Then place all the carrots in the container with the marinade and leave to rest in the fridge for at least 1 hour. You can also leave them to marinate for 24 h, the taste will then be more intense.
- Your salmon is ready to be served!