Vegetable Salad with Salmon
Salads • European
Description
Recipe from the menu of a popular American restaurant.
Ingredients
- Arugula 0 oz
- Asparagus 0 oz
- Marinated cherries 0 oz
- Cucumbers 0 oz
- Broccoli 0 oz
- Oranges 0 oz
- Fennel 0 oz
- Radish 0 oz
- Salmon 5 oz
- Pistachios to taste
- Sesame bun to taste
- Olive Oil 5 fl oz
- Citrus Zest Mix 0 oz
- Meyer Lemon Juice 0 fl oz
- Dijon Mustard 0 oz
- Sesame Oil 0 fl oz
Step-by-Step Guide
Step 1
Season the fish with salt, sprinkle with pepper, lightly brush with olive oil, and bake for 10 minutes at 355°F.
Step 2
Prepare the dressing: combine olive oil, lemon zest, lemon juice, whole grain mustard, and sesame oil in a deep bowl.
Step 3
Remove the top layer from the asparagus. Cut the broccoli into florets and blanch them for about 15 seconds in boiling salted water.
Step 4
Place torn lettuce leaves, broccoli, asparagus, halved cherry tomatoes, sliced cucumbers, pieces of orange and grapefruit, and thinly sliced fennel into a deep bowl.
Step 5
Add 30 ml of dressing to the salad and mix thoroughly.
Step 6
Add the fish.
Step 7
Before serving, sprinkle with toasted pine nuts and sesame seeds.
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