Vegetable salad with salmon
2 servings
20 minutes
Recipe from the menu of the restaurant Frankie Brooklyn Style Pizza.
Calories549.4kcal
Proteins10.7grams
Fats54.2grams
Carbohydrates5.3grams
Rocket (arugula)
50
g
Asparagus
30
g
Cherry tomatoes
30
g
Cucumbers
40
g
Broccoli
30
g
Oranges
30
g
Fennel
15
g
Radish
10
g
Salmon
80
g
Pine nuts
to taste
Sesame seeds
to taste
Olive oil
100
ml
Lemon zest
2
g
Lemon juice
10
ml
Sesame oil
1
ml
1
Salt the fish, sprinkle with pepper, lightly coat with olive oil, and bake for 10 minutes at 180 degrees.
- Salmon: 80 g
- Olive oil: 100 ml
2
Prepare the dressing: combine olive oil, lemon zest, lemon juice, grain mustard, and sesame oil in a deep bowl.
- Olive oil: 100 ml
- Lemon zest: 2 g
- Lemon juice: 10 ml
- Wholegrain mustard: 15 g
- Sesame oil: 1 ml
3
Remove the top layer of the asparagus. Divide the broccoli into florets and blanch them for 15 seconds in boiling salted water.
- Asparagus: 30 g
- Broccoli: 30 g
4
Place randomly torn lettuce leaves, broccoli, asparagus, halved cherry tomatoes, sliced cucumbers, pieces of orange and grapefruit, and thinly sliced fennel in a deep bowl.
- Rocket (arugula): 50 g
- Broccoli: 30 g
- Asparagus: 30 g
- Cherry tomatoes: 30 g
- Cucumbers: 40 g
- Oranges: 30 g
- Fennel: 15 g
5
Add 30 ml of dressing to the salad and mix thoroughly.
- Olive oil: 100 ml
6
Add fish.
- Salmon: 80 g
7
When serving, sprinkle with roasted pine nuts and sesame seeds.
- Pine nuts: to taste
- Sesame seeds: to taste
