Salmon and Baked Avocado Salad
2 servings
20 minutes
This salad is an amazing combination of freshness and rich flavor. Chinese cuisine is famous for its skillful balance of aromas, and this recipe is no exception. Tender salmon soaked in soy and teriyaki sauce provides richness, while roasted avocado adds a creamy texture with a hint of nuttiness. Crispy romaine leaves, spinach, and red cabbage add freshness, while sesame oil highlights the dish's Eastern character. The harmony is completed by sun-dried tomatoes and lime juice, creating a vibrant contrast of flavors. This salad is perfect for both a light dinner and a festive table, impressing with its simplicity of preparation and richness of flavor nuances.
1
Mix soy and teriyaki sauce, add olive and sesame oil, lime juice.
- Soy sauce: 20 ml
- Teriyaki sauce: 15 ml
- Olive oil: 15 ml
- Sesame oil: 10 ml
2
Cut fresh salmon into large triangles and marinate in the prepared marinade.
- Salmon fillet: 200 g
3
Slice the avocado lengthwise, brush with olive oil, and season with salt and pepper to taste. Grill for a couple of minutes over high heat until golden brown.
- Avocado: 120 g
- Olive oil: 15 ml
- Romaine lettuce: 50 g
- Fresh spinach leaves: 30 g
4
Mix romaine leaves with spinach and red cabbage, add olive oil, and season with salt and pepper to taste.
- Romaine lettuce: 50 g
- Fresh spinach leaves: 30 g
- Olive oil: 15 ml
- Romaine lettuce: 50 g
- Fresh spinach leaves: 30 g
5
Place a salad 'pillow' on the plate, topped with avocado and marinated salmon, sprinkled with sesame seeds. Garnish with sun-dried tomatoes and a lime wedge.
- Avocado: 120 g
- Salmon fillet: 200 g
- Sesame seeds: 5 g
- Sun-dried tomatoes: 3 pieces