Salad of salmon poached in spicy broth, steamed vegetables with yogurt dressing

4 servings

30 minutes

This salad features a delicate combination of poached salmon in spiced broth, crunchy steamed vegetables, and a refreshing yogurt dressing. The light yet rich flavor of the dish is achieved through a subtle balance of spices, freshness of herbs, and a delicate marinade in which the fish is cooked. The European roots of the recipe reflect a love for harmonious flavors and exquisite textures. The yogurt dressing with mustard and maple syrup adds zest, while fresh vegetables retain their natural crunch. This salad is perfect for a light dinner or refreshing summer lunch, offering not only enjoyment of taste but also health benefits.

Energy value per serving

• Calories: 422.2
• Proteins: 29g
• Fats: 18.2g
• Carbohydrates: 20g

Ingredients

• Carrot: 3 pc
• Celery stalk: 2 pc
• Onion: 1 head
• Black peppercorns: 6 pc
• Parsley: 2 stem
• Water: 8 glass
• Dry white wine: 2 glass
• Salmon fillet: 450 g
• Red sweet pepper: 1 pc
• Green peas: 60 g
• Natural yoghurt: 0.3 glass
• Mayonnaise: 60 g
• Dijon mustard: 1 tsp
• Maple syrup: 1 tsp
• Dill: 1 tbsp
• Sea salt: 0.5 tsp
• Ground white pepper: 0.3 tsp
• Pickles: 2 pc

Cooking steps

1. In a pot, place 2 finely chopped carrots, finely chopped celery, thinly sliced onion, black pepper, parsley, and cover everything with water and wine. Bring to a boil, reduce heat, and simmer for 15-20 minutes.

   Required ingredients:

   • Carrot: 3 pieces
   • Celery stalk: 2 pieces
   • Onion: 1 head
   • Black peppercorns: 6 pieces
   • Parsley: 2 stems
   • Water: 8 glasss
   • Dry white wine: 2 glasss

2. Place the fish in the cooked broth and boil for 10 minutes until done.

   Required ingredients:

   • Salmon fillet: 450 g

3. Meanwhile, steam the julienned carrots, thinly sliced peppers, and diagonally cut peas for 3-4 minutes to keep the vegetables' color. Rinse under cold water and dry well.

   Required ingredients:

   • Carrot: 3 pieces
   • Red sweet pepper: 1 piece
   • Green peas: 60 g

4. In a bowl, mix yogurt, mayonnaise, mustard, maple syrup, finely chopped dill, sea salt, white pepper, and finely chopped pickles.

   Required ingredients:

   • Natural yoghurt: 0.3 glass
   • Mayonnaise: 60 g
   • Dijon mustard: 1 teaspoon
   • Maple syrup: 1 teaspoon
   • Dill: 1 tablespoon
   • Sea salt: 0.5 teaspoon
   • Ground white pepper: 0.3 teaspoon
   • Pickles: 2 pieces

5. Remove the fish from the broth and let it cool. Strain the broth and use it in other dishes.

6. Place the vegetables in the bowl with the sauce and mix well. Gently break the fish and carefully mix it with the salad. Chill and serve on lettuce leaves.

   Required ingredients:

   • Salmon fillet: 450 g