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Culinary Heralds of Spring: Spinach Salad with Salmon on Berry Vinaigrette

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Culinary Heralds of Spring: Spinach Salad with Salmon on Berry Vinaigrette

The perfect culinary heralds of spring: spinach salad with salmon on berry vinaigrette recipe with a picture and simple step-by-step instructions.

For the curry bread:

  • 560 g Flour
  • 2 tsp Baking powder
  • 4 tsp Salt
  • 4 tbsp Curry powder
  • 420 ml Buttermilk

For the salad:

  • 5 Pc. Skinless salmon fillet
  • 6 tbsp Olive oil
  • 4 tsp Pepper berries
  • 4 tsp Dried berries
  • 3 tsp Black pepper from the mill
  • 2 tsp Espresso, ground
  • 500 g Spinach young
  • Salt
  • 2 tbsp Blackberries
  • 2 tbsp Blueberries
  • 1 tbsp Raspberries
  • 6 tbsp Pistachios
  • 300 g Blackberries fresh
  • Salt and pepper
  • Forest fruit balsamic vinegar
  • Blueberry cream
  • 4 tbsp Olive oil
  • Mustard
  • Water

Curry bread:

  1. Grease and flour a small baking pan or extra bread pan. Preheat the oven to 220 degrees top / bottom heat.
  2. For the bread, mix the dry ingredients in a bowl. Add the buttermilk. Stir the dough with a spoon and then knead quickly on a floured surface. Shape the dough into a ball and place in the prepared form. Make a circular cut into the surface and cover with the lid or other cover.

Salmon fillet:

  1. Preheat the oven to 140 degrees. Wash the fillets, pat dry. Place the salmon in a baking dish. Coarsely grind the dried berries. Brush the fish with olive oil and then cover the ground berries with pink pepper berries (I mashed them lightly). Sprinkle with pepper and espresso powder. Cook the salmon fillet in the oven for about 20 minutes.

Vinaigrette:

  1. Wash the blackberries and puree them together with 3 tablespoons of water and strain them through a sieve. Mix blackberry puree with wild berry balsamic vinegar and blueberry cream. Add olive oil and mustard, depending on consistency, and season with a little salt and pepper.

Salad:

  1. Sort out the spinach leaves, wash well and spin dry. Mix the salad in a bowl and mix with a large part of the vinaigrette. Arrange the salad on plates and arrange the fresh berries on top, sprinkle with the pistachios. Add the baked salmon and add part of the vinaigrette to the salmon.
Dinner
European
culinary heralds of spring: spinach salad with salmon on berry vinaigrette

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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