Salmon and Vegetable Salad
1 serving
60 minutes
This Dutch salad with salmon and vegetables is the embodiment of freshness and sophistication. Its roots go back to the traditions of European cuisine, where fish and root vegetables play a key role. The combination of tender salmon, juicy cherry tomatoes, refreshing radishes, and tangy capers adds complexity to the dish's flavor. Beets add a light sweetness while arugula provides a pleasant bitterness. Dressed with olive oil or cranberry sauce, the salad becomes a light yet nutritious dish perfect for lunch or dinner. It stands well on its own but also pairs beautifully with a glass of white wine. Easy to prepare yet exquisite in taste, this salad is suitable for both a cozy family evening and a festive dinner.
1
Boil the beet until soft (if the beet is small - about 40 minutes).
- Beetroot: 2 pieces
2
If the salmon is fresh, lightly fry it over high heat until golden brown. You can use lightly salted or salted salmon - just cut it into small pieces.
- Salmon: 100 g
3
Slice the radish and cooked beetroot, arrange all ingredients on a plate, and dress with a small amount of olive oil or cranberry salad dressing.
- Radish: 2 pieces
- Beetroot: 2 pieces
- Extra virgin olive oil: 1 tablespoon
