John Myers
Ingredients for 4 servings:
- 1 head of oak leaf lettuce, white
- 1 head of oak leaf lettuce, red
- 500 g salmon fillet(s)
- 150 g shrimp (frozen or in brine)
- 1 bunch of spring onions
- 16 cherry tomatoes
- 3 eggs, hard-boiled, without yolk
- 8 tbsp oil (grape seed oil, marinade)
- 3 tbsp Balsamic vinegar, white
- 1 tbsp lemon juice
- 1 tsp mustard (Dijon mustard)
- 2 tbsp yogurt
- 75 ml water
- 2 tbsp herbs, chopped
- 1 clove(s) garlic
- 1 tbsp syrup (maple syrup)
- salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Cut the salmon into 2-centimeter cubes, drizzle with lemon juice, and refrigerate for one hour. Heat oil in a pan, then sear the salmon cubes (drained on kitchen paper) until crispy, season with salt and pepper, and continue to sear for about 3-4 minutes. Finally, add the shrimp and the sliced spring onion and sear for about one minute. Mix the marinade ingredients. Toss the cleaned and dried lettuce in the marinade and divide among the plates. Spoon the salmon and shrimp over the lettuce and garnish with the halved cherry tomatoes and the chopped egg. Baguette goes well with this.
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