Vegan carrot salmon with carrot green pesto
- Vegan - Lactose-free - Gluten-free
Preparation time: 90 minutes - Difficulty level: medium
Ingredients for 4 - 6 portions:
- 500 g carrots with greens
- 4 juniper berries
- 8 peppercorns (crush in a mortar with the juniper berries)
- 2 bay leaves
- 1 tsp liquid smoke
- 2 tsp tamari/soy sauce
- 1 tbsp rice vinegar
- a little caper juice
- 2 tbsp rapeseed oil or other neutral oil
- 1 tbsp linseed oil
- 2 tbsp agave syrup
- a little lemon juice
- 1 nori leaf
For the carrot green pesto:
- 1 bunch carrot greens
- 2 cloves garlic
- 200 g walnuts
- 100 ml olive oil
- 100 ml water
- 1 tsp lemon juice
- 3 tbsp yeast flakes
- 1 tsp fleur de sel
- Ground pepper to taste
- 500 g carrots with greens
- 4 juniper berries
- 8 peppercorns (crush in a mortar with the juniper berries)
- 2 bay leaves
- 1 tsp liquid smoke
- 2 tsp tamari/soy sauce
- 1 tbsp rice vinegar
- a little caper juice
- 2 tbsp rapeseed oil or other neutral oil
- 1 tbsp linseed oil
- 2 tbsp agave syrup
- a little lemon juice
- 1 nori leaf
For the carrot green pesto:
- 1 bunch carrot greens
- 2 cloves garlic
- 200 g walnuts
- 100 ml olive oil
- 100 ml water
- 1 tsp lemon juice
- 3 tbsp yeast flakes
- 1 tsp fleur de sel
- Ground pepper to taste
Sustainability tip:
Carrot greens are too good for the garbage can. If you don't have a rabbit or guinea pig, just eat it yourself. Only use carrot greens if they are organically grown! You should also only use fresh greens, no wilted leaves and no coarse ones, they are too fibrous.
The greens are rich in vitamins and nutrients, especially valuable calcium.
We need calcium for muscle contraction, the function of enzymes and heart rhythm, blood clotting and for the health of our bones and teeth.
We have made a pesto from it here, but you can also use it as a seasoning herb instead of parsley.
It tastes deliciously spicy in soups and salads and fresh in smoothies.
You can also use the pesto to season salad dressings, pasta and risotto dishes, as a spread on bread or as a dip for raw vegetables.
Preparation of carrot salmon:
Cut off the carrot greens and set aside, peel the carrots with a peeler and slice lengthwise into thin strips using a vegetable slicer or mandoline.
Then cook the carrot slices in a steamer until soft. They should not become mushy.
You can also cook them in a saucepan for 3-4 minutes without salt and then rinse with cold water.
Roughly tear the nori leaf and mix it with the other ingredients in a sealable food storage container, add the carrot slices. Put the lid on and shake carefully.
Refrigerate the carrot salmon for at least 2 days to infuse and shake carefully from time to time so that the carrots can absorb the spices well.
The carrot salmon tastes great mixed with vegan sour cream + green pesto on our natural spelt sourdough bread and sprinkled with dill and spring onions.
Preparation of carrot green pesto:
Wash the carrot greens thoroughly and remove the bottom ends.
Peel the garlic cloves and put them in the blender with the carrot greens (or in a tall container if you are using a hand blender).
Gradually add the walnuts, olive oil, water, lemon juice and yeast flakes.
Blend everything until a creamy mixture is formed and season the carrot green pesto with salt and pepper to taste.