John Myers
Corn Salad with Vine Tomatoes, Radishes and Wild Salmon Fillet
The perfect corn salad with vine tomatoes, radishes and wild salmon fillet recipe with a picture and simple step-by-step instructions.
- 50 g Lamb’S lettuce
- 100 g Mini Roma vine tomatoes
- 100 g Radish
- 100 g Wild salmon fillet
- 2 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colored pepper asu the mill
- 2 tbsp Cremoso Bianca
- 2 tbsp Olive oil
- 2 tbsp Water
- 1 tsp Grainy mustard
- 1 tsp Liquid honey
- Clean, wash and spin dry the lamb’s lettuce. Wash the tomatoes, remove the stem and cut into quarters. Clean, wash and quarter the radishes. Dice the wild salmon fillet, fry / stir-fry in a pan with sunflower oil (2 tbsp) for about 4 minutes, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (n 3 big pinches) and allow to cool. Mix Cremoso Bianco (2 tbsp), olive oil (2 tbsp), water (2 tbsp), grainy mustard (1 tsp) and liquid honey (1 tsp) into a vinaigrette. Arrange the salad (lamb’s lettuce, radish, vine tomatoes and wild salmon fillet) on a platter, drizzle with the vinaigrette and serve.
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