Honey-balsamic salmon on a bed of salad

Ingredients for 4 servings:

• 8 tbsp balsamic vinegar
• 1 lime(s), the juice
• 4 tbsp honey
• 6 tbsp oil
• salt and pepper
• 2 romaine lettuce hearts
• 1 cucumber(s)
• 3 spring onions
• 200 g mini date tomatoes
• 1 avocado(s)
• 600 g salmon fillet(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

For the dressing, mix 6 tablespoons of balsamic vinegar with 2 tablespoons of lime juice and 2 tablespoons of honey. Whisk in 5-6 tablespoons of oil. Season the dressing with salt and pepper. Clean and wash the lettuce and cut into wedges. Wash the cucumber and cut into thin slices. Clean and wash the spring onions and cut into fine rings. Wash and halve the tomatoes. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a spoon. Cut the avocado halves into wedges and immediately drizzle with 2 tablespoons of lime juice. Rinse the salmon fillet and pat dry. Cut into pieces about 2 cm wide and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the salmon on all sides for about 3 minutes. Add 2 tablespoons of honey and briefly caramelize the salmon. Deglaze with 2 tablespoons of balsamic vinegar. Divide the lettuce, cucumber, spring onions, tomatoes and avocado between four bowls and drizzle with the dressing. Arrange the salmon on top. Per serving approx. 550 kcal