Norwegian Salad with Salmon
2 servings
60 minutes
Norwegian salmon salad is a harmony of freshness and exquisite taste, reflecting the rich traditions of Scandinavian cuisine. Its base is a mix of salad leaves that adds lightness to the dish, while asparagus provides a crunchy texture. Salmon, seared to a golden crust, brings a rich, buttery flavor perfectly complemented by the spicy note of Dijon mustard in the dressing. Parmesan cheese finishes the composition with a delicate aroma. This salad is not just a dish but a symbol of northern hospitality. It is perfect as a light dinner or an elegant appetizer that reveals the depth of flavor nuances. Such a salad can be served with a glass of white wine to highlight its tenderness and balance. The simplicity of preparation makes it an excellent choice for those who appreciate sophistication without extra hassle.
1
We sort, wash, and dry the mixed salad with a paper towel.
- Mixed salad leaves: 10 g
2
We boil the asparagus and cool it in cold water.
- Green asparagus: 15 g
3
We fry the salmon in vegetable oil in small pieces.
- Salmon: 20 g
- Olive oil: 250 ml
4
For the sauce, mix: olive oil; Dijon mustard; lemon juice; salt; black pepper; white wine vinegar.
- Olive oil: 250 ml
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 ml
- Salt: pinch
- Ground black pepper: to taste
- White wine vinegar: to taste
5
Mix all the ingredients, place them on a plate, and drizzle with sauce. Garnish with parmesan.
- Cherry tomatoes: 10 g
- Parmesan (Parmigiano Reggiano): 3 g
