1Nespresso Master Origin Indonesia capsuleextracted as a 40ml Espresso
1teaspoonbalsamic vinegar
1teaspoonsoy sauce or tamari
1teaspoonsea salt flakes
1teaspoonsmoked paprika
1tablespoonlemon juice
1teaspoonminced garlic
For the Orange Salad
½shallotpeeled and thinly sliced
2orangespeeled, pith removed and segmented
1tablespoonextra-virgin olive oil
pinchof sea salt flakes
freshly ground black pepper
To Serve
handful of salad greens
fresh corianderdill and micro herbs
black and white sesame seeds
Instructions
Place salmon cubes in a small ceramic or glass bowl. Prepare the marinade by mixing the Nespresso Master Origin Indonesia coffee, vinegar, soy sauce, salt, paprika, lemon juice and garlic in a small bowl.
Pour the marinade over the salmon and toss gently to coat the fish evenly. Cover the bowl with cling film and allow to marinate in the fridge for 30 minutes.
Prepare the orange salad by placing all ingredients in a medium bowl and tossing gently with your fingers.
To serve, divide salad greens equally between two wide and shallow ceramic bowls. Top the salad leaves with the orange salad.
Place the marinated salmon cubes over and around the orange salad.
Garnish with coriander, dill and micro herbs. Sprinkle the sesame seeds and serve immediately.