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Salmon escalope with Mǽr kelp flakes, avocado, spring onion and cucumber

under 20 minutes medium
Salmon escalope is party food at its best. The ingredients are simple, but the presentation and the combination of different tastes take this recipe to another level, giving your dinner guests plenty to talk about.
Recipe icon
    • 500 g salmon fillet, thinly sliced
    • 2 tsp Mǽr Seaweed Flakes
    • 1 tbsp rapeseed oil for frying
  • Green salad
    • 0.5 cucumber, sliced into half-moons
    • 4 spring onions, sliced into rings
    • 2 avocados, thinly sliced
    • 4 handfuls of lettuce
  • Lime and kelp vinaigrette
    • 200 ml rapeseed oil
    • 2 limes, juice (approx 50 ml)
    • 8 grinds of pepper
    • 1 tsp Mǽr Seaweed Flakes
cutting board icon


1. Cut the salmon into thin slices, approximately 1 cm thick.

2. Green salad: Split the cucumber lengthwise and remove the wet core. Slice the cucumber into thin, half-moon shaped pieces. Slice the spring onions into thin rings.

3. Slice the avocados in half and carefully remove the stones with a spoon. Cut each avocado into thin slices while still in its shell. Using a spoon, carefully lift out the slices of avocado onto the serving dish.

4. Lime and kelp vinaigrette: Mix rapeseed oil, the juice of two limes, pepper and Mǽr kelp flakes to make a vinaigrette dressing.

5. Fried salmon: Sprinkle kelp flakes over the salmon. Pan-fry the salmon slices in rapeseed oil on medium heat for 2–3 minutes.

6. Serve the pan-fried salmon with the avocado, mixed salad, and lime and kelp vinaigrette.


  • You can find kelp products at well-stocked health food and grocery stores.

  • Feel free to mix up different kinds of salad.