Salmon on Spinach Salad
Salmon on spinach salad is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g fresh young spinach
- 200 g small shiitake mushrooms
- 300 g wild salmon fillet without skin (0 Wild salmon fillet)
- 350 g pumpkin flesh (from muskmelon pumpkin)
- butter
- 250 ml vegetable stock
- Salt
- pepper (ground)
- 5 radishes
- 5 tbsp hazelnuts
- sunflower oil
- juice of one lemon
- walnut oil
- 1 garlic clove (peeled)
Instructions
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1.
Wash and dry spinach. Cut pumpkin into bite‑size pieces, place in a pot, pour vegetable stock over it, bring to a boil, then reduce heat and simmer covered for about 7–8 minutes until the pumpkin is tender but not falling apart; drain and toss in slightly hot butter. Season with salt and pepper and lift from the pan.
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2.
Meanwhile clean the mushrooms. Heat ½ tbsp butter in a pan and quickly sauté the mushrooms. Season with salt and pepper, remove and set aside.
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3.
Slice salmon fillets into narrow strips. Brush a grill pan with a little oil and sear the salmon strips briefly but firmly on both sides. Season with salt and pepper.
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4.
Toast hazelnuts in a dry pan. Wash radishes and slice thinly. For the vinaigrette whisk 8 tbsp walnut oil with lemon juice, salt and pepper. Press in the garlic clove and stir through.
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5.
Distribute spinach onto four plates. Arrange pumpkin cubes, mushrooms, radishes and nuts on top. Drizzle with vinaigrette and place salmon strips over it. Serve immediately.
