Vegetable Salad with Salmon
⏳ Time
20 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Recipe from the menu of a popular American restaurant.
Ingredients
- Arugula - 1.8 oz
- Asparagus - 1.1 oz
- Marinated cherries - 1.1 oz
- Cucumbers - 1.4 oz
- Broccoli - 1.1 oz
- Oranges - 1.1 oz
- Fennel - 0.5 oz
- Radish - 0.4 oz
- Salmon - 2.8 oz
- Pistachios - to taste
- Sesame bun - to taste
- Olive Oil - 3 fl oz
- Citrus Zest Mix - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Dijon Mustard - 0.5 oz
- Sesame Oil - 0 fl oz
Step by Step guide
Step 1
Season the fish with salt, sprinkle with pepper, lightly brush with olive oil, and bake for 10 minutes at 356°F.
Step 2
Prepare the dressing: combine olive oil, lemon zest, lemon juice, whole grain mustard, and sesame oil in a deep bowl.
Step 3
Remove the top layer from the asparagus. Cut the broccoli into florets and blanch them for about 15 seconds in boiling salted water.
Step 4
Place torn lettuce leaves, broccoli, asparagus, halved cherry tomatoes, sliced cucumbers, pieces of orange and grapefruit, and thinly sliced fennel into a deep bowl.
Step 5
Add 30 ml of dressing to the salad and mix thoroughly.
Step 6
Add the fish.
Step 7
Before serving, sprinkle with toasted pine nuts and sesame seeds.
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