Grilled Salmon on Salad

Ingredients

• 100 g mixed leafy salad (e.g., frisée, oak leaf, radicchio)
• 100 g cherry tomatoes
• 4 radishes
• 2 salmon fillets (about 150 g each, skin on)
• Salt
• Pepper
• 2 tbsp Red wine vinegar
• 1 tsp coarse mustard
• 1 tsp Honey
• 2 tbsp olive oil

Instructions

1. 1.

   Clean, wash, and pat dry the salads, then tear into bite-sized pieces.

2. 2.

   Wash cherry tomatoes and quarter them. Clean radishes, wash, and slice thinly.

3. 3.

   Rinse salmon fillets, pat dry with paper towels, and season with salt and pepper.

4. 4.

   Heat a grill pan and cook the salmon fillets skin-side down for 5-6 minutes over medium heat.

5. 5.

   Meanwhile whisk vinegar in a large bowl with 2 tbsp water, mustard, honey, and oil to make a dressing. Season with salt and pepper.

6. 6.

   Flip the salmon fillets and finish cooking on the flesh side for 1-2 minutes.

7. 7.

   Toss tomatoes, radishes, and leafy greens with the dressing and serve alongside the grilled salmon.