Salmon Salad with Curry Sauce and Vegetables
4 servings
15 minutes
This refined salad combines fresh lightly salted salmon with a delicate curry sauce, creating a harmony of flavors. The light spiciness of the curry mixed with cream envelops the salmon pieces, giving the dish a subtle zest. The vegetable base—arugula, corn, tomatoes, and cucumbers—adds freshness and textural variety. The vinaigrette dressing completes the composition, highlighting the balance of flavors. This dish embodies European sophistication and is perfect as a light nutritious lunch or an elegant treat for guests. The bright contrast of red salmon, greens, and the golden hue of the curry sauce makes it not only a gastronomic delight but also a visual masterpiece.
1
We salt the fresh salmon fillet in advance and place it in the refrigerator overnight.
- Lightly salted salmon: 320 g
2
The next day, we marinate by mixing curry with cream. Let it sit for 5 minutes, then add classic vinaigrette dressing. Salt and pepper to taste. Mix well.
- Curry powder: 10 g
- Cream: 100 ml
- Salad dressing: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
We place arugula, corn, tomatoes, and cucumber on the plate. We drizzle everything on the plate with vinaigrette dressing.
- Rocket (arugula): 100 g
- Lamb's lettuce (mache): 100 g
- Tomatoes: 150 g
- Cucumbers: 100 g
- Salad dressing: 50 ml
