John Myers
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Dinner: Mixed Salad with Salmon
The perfect dinner: mixed salad with salmon recipe with a picture and simple step-by-step instructions.
Norwegian salmon, sauté:
- 6 leaf Oak leaf salad dark
- 2 Pc. Hard-Boiled eggs
- 4 Pc. Fresh radishes
- 2 Pc. Mini pointed parika orange
- 1 Pc. Onion rings
- 1 Pc. Salmon fresh
- Clarified butter
Vinaigrette :
- 3 tablespoon Wine vinegar
- 6 tablespoon Rapeseed oil
- 1 teaspoon Mustard medium hot
- 1 teaspoon Agave syrup
- 1 shot Freshly squeezed orange juice
- 1 teaspoon Coarse salt
sprinkle at the end:
- 0,5 bunch Freshly chopped chives
Radish flowers!
- 2 I cut in as always, lengthways then crossways! 2 You can now cut in tips with a special tool, pull them forward a little with the knife, then soak in clear water every 30 minutes, so the flowers will open. Now put on and salt. ( Images )
- Clean the salad, pluck it into small pieces, wash, spin dry. Place the plates. Clean the pointed parika, wash out, cut into strips, place on top.
- Peel and halve eggs, place on top, season.
Vinaigrette :
- Mix the ingredients together. The orange juice drives off the acid.
- Sear the salmon on the skin side, then turn and just let it steep.
- After frying, I peeled off the skin and scraped off the dark areas. They don’t taste good.
Another advice!
- if the frisee is too bitter for you, simply rub 1/4 apple in between.
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