John Myers
Salmon on Salad Variation
The perfect salmon on salad variation recipe with a picture and simple step-by-step instructions.
- 400 g Salmon fresh
- 1 Peppers yellow
- 1 Green peppers
- 6 Cocktail tomatoes
- 0,25 Iceberg lettuce
- Balsamic cream, oil, salt, pepper, mustard, white wine vinegar
- Cut the iceberg lettuce crosswise into fine strips. Peel and halve the bell pepper, remove the seeds and cut into strips. Heat some oil in a pan and sauté paprika in it. Add halved cocktail tomatoes and cook them for about 2 minutes. Deglaze everything with a little balsamic cream.
- Halve the salmon into pieces of equal size, remove the skin. Salt and pepper the salmon. Fry in a little oil or butter for about 5 minutes over medium heat, then turn over, reduce the heat and let it steep.
- Make a salad dressing from oil, a little vinegar, 1 teaspoon mustard, salt and pepper. Stir some of it into the salad. Arrange the salad on two plates, put the pepper strips and tomatoes on top, spread the rest of the sauce. Place the salmon in the middle on top.
- Serve with baguette or fresh bread.
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