Salmon Salad

Ingredients

• 600 g salmon fillet
• 0.5 shallot
• 1 Garlic clove
• 1 Organic lemon
• 0.5 handful parsley
• 4 tbsp olive oil
• Salt
• Pepper
• 1 handful arugula (20 g)
• 1 handful baby spinach (20 g)
• 0.5 cucumber (200 g)
• 2 tbsp sprouts (e.g., radish sprouts)
• 2 tbsp watercress
• 4 tbsp white balsamic vinegar
• 1 tbsp sour cream
• 1 tbsp grainy mustard
• 1 tsp Honey

Instructions

1. 1.

   Wash the salmon, pat dry and place on a parchment‑lined baking sheet. Peel and finely chop the shallot and garlic. Wash the lemon under hot water, dry, grate the zest finely and squeeze out the juice. Wash the parsley, shake dry and finely chop the leaves. In a small bowl combine 2 tbsp oil with the chopped shallot, garlic, lemon juice, zest and parsley; whisk together. Season with salt and pepper and brush this mixture over the salmon. Bake in a preheated oven at 200 °C (180 °C fan‑forced or gas level 3) for about 15 minutes.

2. 2.

   Wash and dry the arugula and spinach thoroughly. Wash the cucumber, halve it and slice diagonally into thin rounds. Rinse the sprouts and drain well.

3. 3.

   Arrange all salad ingredients with the watercress on a platter. Whisk together the vinegar, sour cream, mustard, honey and remaining 2 tbsp oil. Season with salt and drizzle over the salad. Garnish the finished dish with salmon and parsley before serving.