Leaf salad with salmon medallions

Ingredients for 4 servings:

• 250 g salmon fillet(s)
• ½ head of oak leaf lettuce
• 1 avocado(s)
• 100 g cherry tomatoes
• 100 g mushrooms
• 100 g arugula
• 1 baguette roll
• 1 clove(s) garlic
• 6 tbsp sunflower oil
• 2 tbsp lime juice
• salt and pepper
• Herbs of Provence
• e.g. lime juice for drizzling over salmon and avocado

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Wash the salmon fillet and cut into 8 medallions. You can use small portion rings or demitasse cups for this (place the portion rings on the salmon and cut inside the ring; if using a demitasse cup, cut around the cup, of course). Drizzle with a little lime juice. Trim and wash the oak leaf lettuce and shred it into bite-sized pieces. Rinse the arugula and drain. Peel the avocado, slice it, and drizzle with lime juice. Halve the cherry tomatoes, trim the mushrooms, and slice them. Mix everything together. Cut the baguette into 8 thin slices. Peel and finely dice the garlic, sauté in 1 tablespoon of oil. Add the bread slices, toast until golden brown, and remove from the pan. Season the salmon fillet with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on both sides until golden brown. For the dressing, put 2 tablespoons of lime juice in a bowl. Dissolve salt, pepper, and Provençal herbs in the dressing. Stir in 3 tablespoons of oil and let the dressing infuse well. Place the salmon medallions on the bread slices and arrange them on plates with the salad.