Salmon cubes with toasted seeds

1. Whisk the lemon juice with half of the olive oil, nuts, salt and pepper. Cut the salmon fillet into cubes of about 1.5 cm. In a shallow dish, dip in the marinade. Wrap and place in the fridge for 30 minutes.

2. In a non-stick pan, toast all the seeds for 5 minutes on low heat. Wash, peel and grate the carrots and celeriac. Season and mix with the rest of olive oil, vinegar and curry.

3.  Drain the salmon cubes, coat with seeds. Complement with grated vegetables

Photo credit: Sucré Salé