Vegetable Salad with Salmon

Ingredients

• 200 g Green beans
• Salt
• 1 Red Onion
• 6 young garlic cloves
• 2 carrots
• 150 g arugula
• a handful of herbs (dill and parsley)
• 3 tbsp orange juice
• 1 tsp Honey
• 2 tbsp Apple cider vinegar
• 4 tbsp rapeseed oil
• Pepper (freshly ground)
• 1 Organic lemon
• 500 g small cooked potatoes
• 500 g salmon fillet

Instructions

1. 1.

   Wash, trim, and blanch the green beans in salted water for 6–8 minutes. Cool and drain well. Peel and slice the red onion into rings. Peel and halve the garlic cloves. Peel the carrots and cut them lengthwise into thin slices or julienne. Rinse, dry, and spin the arugula. Wash, shake dry, pluck, and chop the herbs.

2. 2.

   For the dressing whisk together orange juice, honey, apple cider vinegar, 3 tbsp oil, salt, and pepper; taste and adjust seasoning.

3. 3.

   Wash the lemon, grate the zest, and slice into rounds. Halve the potatoes. Pat the salmon fillet dry, cut into bite‑sized cubes. In a hot nonstick pan with remaining oil, sear the salmon and potato halves for 4–5 minutes until golden brown on all sides; do not stir, just flip occasionally. Season with salt and pepper.

4. 4.

   Combine the prepared salad ingredients in a bowl, add the lemon slices, then drizzle the dressing over the top before serving.