Ingredients

  • 5gr brown sugar
  • 100 ml of olive oil
  • 50g sliced apple
  • 220gr salmon fillet
  • 5g thyme
  • 1bay leaf
  • salt and pepper to taste
  • 200g of mixed lettuce leaves
  • 60g cornsalad
  • 20g toasted almonds and chopped
  • 60g of fresh asparagus
  • 20 sprouts beet
  • 60g grated carrot
  • 40g sliced fennel
  • 40g of radicchio
  • 120g crimson grapes cut in half

Dressing ingredients

  • 10ml extra virgin olive oil
  • 10ml Sicilian lemon juice
  • 2g chopped basil
  • 20g chopped chive
  • 200g yogurt
  • 5g of chopped mint
  • nutmeg, pepper and salt to taste

Author of this recipe

Kilimanjaro

Kilimanjaro

Chef / restaurant

Salads are about being healthy. I like to use common everyday vegetables and Read more
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Healthy eating does not need to be boring, after all, taste and health go together.

Salmon Salad in just 3 steps

 

Preparation

Preparation STEP 1 (INGREDIENTS)

Season the salmon with salt, pepper and brown sugar. In a saucepan put the olive oil, herbs and cut apple into slices, add the salmon and cook on low heat for approximately 10 minutes, or until it is cooked, taking care not to boil the oil. Remove the salmon from the oil let it cool until ready to serve.

Preparation  STEP 2 (DRESSING)

Place all ingredients in a bowl and whisk until the mixture is smooth, correct the seasoning and keep refrigerated until ready to serve.

Preparation STEP 3 

Mix together the remaining ingredients:lettuce, cornsalad, toasted almonds and chopped, fresh asparagus, beet sprouts, grated carrot, sliced fennel, radicchio and crimson grapes cut in half. 

Arraange on each dish a mound of lettuce, cornsalad and radicchio. Place gently between leaves the salmon, asparagus, grapes, fennel and carrot. Drizzle with dressing and garnish with almonds and beet sprouts.