Grilled salmon on salad
by Tavolino
A light and healthy salmon salad that impresses with fresh ingredients and a tangy dressing. Perfect as a quick, protein-rich meal.
Ingredients
- Mixed salad greens 100 g
- Cherry tomatoes 100 g
- Radishes 4 pieces
- Salmon fillets 2 pieces (150 g each)
- Salt to taste
- Pepper to taste
- Red wine vinegar 2 tbsp
- Grainy mustard 1 tsp
- Honey 1 tsp
- Olive oil 2 tbsp
- Water 2 tbsp
Preparation
- 1
Clean, wash, and spin-dry 100 g of salad greens and tear into bite-sized pieces.
- 2
Wash and quarter 100 g of cherry tomatoes.
- 3
Trim, wash, and thinly slice 4 radishes.
- 4
Wash 2 salmon fillets (150 g each), pat dry, and season with salt and pepper.
- 5
Heat a grill pan and sear the salmon fillets on the skin side for approx. 330 seconds.
- 6
In a bowl, whisk together 2 tbsp red wine vinegar, 2 tbsp water, 1 tsp mustard, 1 tsp honey, and 2 tbsp olive oil.
- 7
Season the dressing with salt and pepper to taste.
- 8
Flip the salmon fillets and finish cooking on the flesh side for approx. 90 seconds.
- 9
Toss the tomatoes, radishes, and salad greens with the dressing.
- 10
Arrange the salad on plates and serve with the salmon fillets.