Preparation

1. Remove the salmon skin and bones, cut it into 2 cm x 2 cm cubes, season with salt and pepper and set aside.
2. Sauté in a cocotte or other saucepan with a couple of tablespoons of oil, the onion, the carrot cut into small pieces, the garlic, the peppercorns, the bay leaf, the rosemary and the thyme. When the onion is transparent, add half of the lemon and orange peelings.
3. Add the wine and vinegar. Let the alcohol evaporate. Add the salmon cubes and cook over low heat until they are done.
4. Add olive oil to cover the preparation and the rest of the citrus peels. Cook for 3 more minutes, remove from heat, at room temperature, gently mix the tablespoon of Elixir Energy and let it rest in the refrigerator for 12 hours.
5. It can be served as a main dish, as a side dish or as an appetizer.