Mixed Leafy Greens Salad with Cucumber and Salmon

Ingredients

• 4 Salmon fillets (about 125 g each)
• Salt
• Pepper (freshly ground)
• 5 tbsp plant oil (e.g., canola or sunflower oil)
• 0.5 tsp cumin seeds
• 1 tbsp light sesame seeds
• 350 g mixed leafy greens (e.g., lamb's lettuce, radicchio, frisée)
• 250 g salad cucumber
• 50 g onions (1 small onion)
• 0.5 handful coriander leaves
• 2 tbsp Orange juice
• 1 tsp sweet chili sauce
• 2 tbsp vinegar

Instructions

1. 1.

   Rinse the salmon fillets, pat dry, season with salt and pepper, then sear in 2 tbsp hot oil for about 5 minutes on each side. Sprinkle the spices onto a plate, mix, and turn the cooked salmon in them. Wash the greens, shake off excess water, and roughly tear them apart. Rinse the cucumber, slice lengthwise into strips, then dice. Peel the onion, halve it, and cut thinly into strips. Distribute both on four lunchboxes with the salad. Roughly break the salmon and place it atop the greens. Garnish with coriander leaves.

2. 2.

   Prepare the dressing in a screw-top container by shaking orange juice with sweet chili sauce, remaining oil, and vinegar. Season with salt and pepper to taste.