John Myers
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Variation of Salmon with Salad
The perfect variation of salmon with salad recipe with a picture and simple step-by-step instructions.
Salmon tartare:
- 220 g Salmon fillet
- 150 g Smoked salmon
- 2 Pc. Spring onions
- 3 Pc. Avocados
- 30 g Ginger
- 2 Pc. Garlic cloves
- 1 tsp Grated organic lime peel
- 3 tsp Lime juice
- 2 tbsp Olive oil
- 2 tbsp Chives
- Salt
- Pepper
- Rose paprika powder
- Cayenne pepper
- 1 Pr Sugar
Decoration for the salmon tartare:
- Chives
- 1 Pc. Lime
Salmon fish fingers:
- 150 g Salmon fresh
- 1 Pc. Egg
- 1 tsp Paprika powder (smoked)
- 2 Sch. Whole grain bread old
- 1 Pc. Bun old
- 15 g Cheddar cheese
- 30 g Nut mix
- Olive oil
- Salt
- Pepper
Salad:
- 350 g Pick salad
- 2 Pc. Carrots
- 1 Handful Pomegranate seeds
Dressing:
- 0,5 Pc. Ripe mango
- 70 ml Olive oil
- 25 ml Raspberry vinegar
- 1 tsp Honey
- 1 Pc. Lime juice
- Salt
- Pepper
Salmon tartare:
- Cut a clove of garlic into thin slices. Cover the salmon in one piece with salt, pepper, garlic slices, 1 tablespoon olive oil and a pinch of sugar and let it steep for about an hour.
- In the meantime, grate the ginger, wash and thinly slice the spring onion, grate the lime zest and squeeze the juice.
- Now dice the raw and smoked salmon very small and mix well with the ginger, spring onions, lime zest and 2 teaspoons of lime juice and 1 tablespoon of olive oil. If necessary, season with salt and pepper and let it steep a little.
- Scrape out the avocados and mash the pulp very finely with a fork. Press a clove of garlic, finely chop the chives and mix everything with the avocado. Season to taste with a little lime juice, salt, pepper and paprika.
- To serve, layer the salmon in serving rings, pour the diced avocado cream on top and sprinkle with a little cayenne pepper.
- Garnish with half a slice of lime and chives.
Salmon fish fingers:
- In a shallow bowl, whisk the egg with the paprika powder, a pinch of salt and black pepper. Tear the bread and rolls into the blender, add the cheese in small pieces, the nuts and 2 tablespoons of olive oil and mix into crumbs. Transfer the breadcrumbs to a second flat bowl.
- Cut 5 equal pieces from the fish, turn in the egg, turn all over in the breadcrumbs, making sure that the fish is well covered. To cook, place the fish fingers on a baking tray lined with baking paper and bake in the oven at 200 degrees for about 10 minutes.
Salad:
- Wash and pluck the lettuce. Peel the carrots and cut into wafer-thin strips. Arrange on a plate. Scatter pomegranate seeds on top.
Dressing:
- Put the mango with the remaining ingredients in the blender or chop with the hand blender. If necessary, add a little water, salt, pepper and honey to taste. Pour the dressing over the salad.
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