Lemon salad with salmon and crunchy vegetables

Ingredients

• 450g skinless salmon fillet, cut into 2cm x 2cm dice
• 3 tbsp. olive oil
• Salt and pepper
• ½ English cucumber, diced
• 1 small fennel bulb, very thinly sliced
• ½ cup cherry tomatoes, halved
• 4 cups of greens (arugula, spinach, romaine lettuce or other)
• Zest of half a lemon
• Vinaigrette :
• ¼ cup olive oil
• 2 tbsp. lemon juice
• ¼ cup mayonnaise
• 2 tbsp. finely chopped fennel leaves
• 1 C. sugar

Preparation

1. In a frying pan over medium heat, heat the oil and cook the salmon cubes for 5 minutes or until they are slightly pink inside. Add salt and pepper to taste. To book.
2. In a small bowl, combine all the dressing ingredients. To book.
3. In another bowl mix the cucumber, fennel, tomatoes and greens. Place on 4 plates.
4. Spread the salmon, sprinkle with lemon zest and drizzle with vinaigrette.

For adventurers:

Add 2 tbsp. tablespoon maple syrup while cooking the salmon cubes.

October 20, 2022 0 comments

20 min

4

5 min