🍽️ Carrot Salmon

Name: Carrot Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large carrots (150 g each); 0.5 sheet nori seaweed; 2 tbsp sesame oil; 0.25 tsp smoked paprika powder; 0.5 tbsp rice vinegar; salt; pepper; 4 slices vegan egg-white bread (50 g each); 100 g vegan cream cheese; 2 tbsp cress

333 kcal · 30 min · 4 servings

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Ingredients

2 large carrots (150 g each)
0.5 sheet nori seaweed
2 tbsp sesame oil
0.25 tsp smoked paprika powder
0.5 tbsp rice vinegar
salt
pepper
4 slices vegan egg-white bread (50 g each)
100 g vegan cream cheese
2 tbsp cress

Instructions

1. Peel the carrots and slice them into thin strips using a vegetable peeler. Cook these strips for 3 minutes in a small amount of boiling water over low heat. Remove from the heat, drain well, and let them drip dry. Meanwhile, finely chop the half sheet of seaweed for the marinade.
2. Mix the chopped seaweed with sesame oil, one tablespoon of water, paprika powder, and vinegar. Season the mixture with salt and pepper. Place the carrot strips in the marinade for 10 minutes to let the flavors absorb.
3. Spread the bread slices evenly with cream cheese. Arrange the marinated carrot strips on top to form the carrot salmon. Finish by garnishing with fresh cress.

Nutrition per serving

kcal: 333
Protein: 15 g · Fett/Fat: 25 g · Carbs: 10 g