Coho Salmon Salad with Avocado and Pesto Sauce
2 servings
20 minutes
Salad with chinook salmon, avocado, and pesto sauce is a harmony of exquisite flavors and healthy ingredients. Inspired by author cuisine, it combines the tenderness of chinook salmon, the creamy texture of avocado, and aromatic pesto sauce to create an incredible gastronomic experience. The lightness of greens, the acidity of lemon juice, and crunchy sesame and pumpkin seeds make the dish multifaceted and balanced. Scrambled eggs add richness while cherry tomatoes provide freshness. This salad will not only delight gourmets but also beautify any table, suitable for both a light dinner and a festive feast.
1
Prepare the ingredients.
2
Cut the avocado in half and remove the pit.
- Avocado: 2 pieces
3
Place lettuce leaves at the bottom of the dish.
- Microgreens salad mix: 1 sprig
4
Slice the avocado.
- Avocado: 2 pieces
5
Place the avocado with the greens. Drizzle with lemon juice.
- Avocado: 2 pieces
- Lemon juice: to taste
6
Cut the fish into slices.
- Coho (silver) salmon: 120 g
7
Add fish to the salad and arrange the cherry tomatoes.
- Coho (silver) salmon: 120 g
- Cherry tomatoes: 150 g
8
Sprinkle the salad with sesame seeds.
- White sesame seeds: pinch
9
Place the eggs on a hot, oiled skillet.
- Chicken egg: 2 pieces
10
Cook for about 1 minute on high heat, stirring constantly, until it reaches a scrambled consistency.
- Chicken egg: 2 pieces
11
Add the scramble to the salad.
- Chicken egg: 2 pieces
12
Spread with pesto sauce.
- Pesto: 1 tablespoon
13
Add pumpkin seeds. Garnish with microgreens.
- Pumpkin seeds (pepitas): 1 tablespoon
- Microgreens salad mix: 1 sprig
