Vegetable salad with cheese and salmon
2 servings
15 minutes
This exquisite salad with salmon and cheese is the embodiment of harmony in flavors and textures. Tender leaves of napa cabbage enriched with the softness of avocado and the aroma of saffron create a perfect base. Salmon, lightly sautéed with black pepper and lemon juice, adds subtle sea notes to the dish, while spicy sun-dried tomatoes and quail eggs enhance its richness. Grated Parmesan and a drizzle of olive oil complete the composition, making the taste layered and refined. This salad is an ideal choice for connoisseurs of author cuisine looking to try something unusual yet healthy. It suits both a light lunch and special occasions when you want to impress guests with elegant gastronomic presentation.
1
Chop the green leaves of the Beijing cabbage finely.
- Napa cabbage (pak choi type): 65 g
2
Add diced avocado and dress with olive oil.
- Avocado: 1 piece
- Extra virgin olive oil: 2 tablespoons
3
Salt and season with saffron.
- Salt: to taste
- Saffron: to taste
4
Add cheese and chili pepper on top.
- Grated Parmesan cheese: 1.5 tablespoon
5
Shred the salmon and send it to the pan, seasoned with black pepper. Drizzle with lemon juice.
- Salmon: 85 g
- Ground black pepper: to taste
- Lemon: 1 piece
6
Fry for about 3-4 minutes on high heat, stirring occasionally. Then let it cool slightly.
7
Chop the tomatoes finely.
- Sun-dried tomatoes: 3 pieces
8
Add tomatoes to the other ingredients.
9
Then add quarters of hard-boiled quail eggs.
- Quail egg: 4 pieces
10
Place the fish on top and serve.
