Salmon salad (recipe)
Description
Perfect for everyday dining. This salad includes salad leaves, homemade croutons, Parmesan, and of course, salmon. The salad is very light, but if you'd like to make it more filling, you can add tomatoes and eggs. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Wash the salad and cut off the root, then tear the remaining leaves by hand or chop coarsely with a knife. Grate the lemon zest, peel the garlic and press it, then mix with vinegar.
- 2
Step 2
2. Cut the sweet bun into small pieces, then place them on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake in a preheated oven at 180 degrees for 10-15 minutes, turning the pieces occasionally.
- 3
Step 3
3. To the garlic-vinegar paste, I add lemon zest, squeeze in lemon juice, add mayonnaise, mix well, and season with a little salt and pepper.
- 4
Step 4
4. I wash the salmon and dry it thoroughly with paper towels. I heat a pan with olive oil (1-2 tablespoons) and sear the fish on a well-heated surface for 3-4 minutes on each side.
- 5
Step 5
5. Place romaine, prepared croutons, and half of the Parmesan into a salad bowl. Break 1 chicken fillet into pieces, add to the salad, pour in the dressing, and gently toss.
- 6
Step 6
6. Divide the salad into 2 portions, cut the salmon into 2 pieces and place on top of the salad, garnish with a lemon slice and sprinkle with Parmesan.