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BY: Marisa Aguirre Marcori


Serves: 2

Difficulty: low

Time: 45 min


  • 1 skinless wild salmon fillet
  • 1 orange
  • 1 lemon
  • 1 tbsp black sesame seeds
  • 1 sachet of SUPER CHILL from Cokare
  • 1 cucumber
  • ½ red onion
  • 2 buns
  • Fresh dill
  • Extra virgin olive oil
  • Flake salt
  • Pepper

For the dressing:

  • 1 Greek yogurt
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Flake salt
  • Pink pepper


  1. Marinate the salmon in a bowl with the juice of one orange, black sesame seeds, some dill leaves, a pinch of salt, and pink pepper. Mix well and let the salmon marinate on both sides for at least 30 minutes. Drain and set aside.
  2. Cut the onion into julienne strips and marinate it with the juice of 1 lemon and 1 small glass of water. Let it sit for at least 30 minutes. Drain and set aside.
  3. Prepare the dressing by mixing all the ingredients. Add more olive oil or vinegar to taste and set aside.
  4. Cook the salmon on a preheated grill or pan, searing it for 5-7 minutes on each side to get a crispy texture.
  5. Open the buns, spread some dressing on them, add the salmon, then the cucumber strips and the previously drained red onion. Add some more dressing.

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