Baked Salmon Salad
Make quick, easy salmon salad. The super-fresh flavours in this salmon salad were made for each other – a beautiful summer lunch
INGREDIENTS
Salmon :
1 tbs. Myst Organic Extra Virgin Olive Oil
1 tsp. salt
1 tsp. pepper
Sautéed mushrooms :
3 tbs. Myst Organic Extra Virgin Olive Oil
125 grams fresh mushrooms
Salad :
- 50 grams iceberg lettuce
- 50 grams arugula leaves
- 50 grams spinach leaves
- 6 pieces red cherry tomatoes
- 6 pieces yellow cherry tomatoes
- 1⁄2 cucumber
- 100 grams mozzarella cheese
- 1 avocado
- 1 tsp. salt
- 1 tsp. pepper
- 2 tbs. Myst olive oil with golden flakes
RIKTLINJER
Step 1 : Baking the salmon
Rub the salmon with a tablespoon of olive oil, salt and pepper. Baked for 10-12 mins to 220ºC/425ºF.
Step 2 : Sautéed the mushrooms
Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Cook and stir mushrooms in the hot oil until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Step 3 : How to cut and peel the avocado
1. Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed.
2. Holding the avocado in the palm of one hand, use your other hand to twist and rotate the two halves apart.
3. Slowly glide the spoon around the perimeter of the fruit to completely sever the flesh from the skin.
4. Cut the fruit in small slices
Step 4 : Salad bowl
Note: The greens should be completely dry. – No matter what kind of greens you use, they should be as dry as possible. If greens aren’t dry, they feel weighed down and even a little slimy when the dressing is added.
Put the greens in a big bowl and follow this order :
- iceberg lettuce
- arugula leaves
- spinach leaves
- cherry tomatoes (red & yellow)
- sliced cucumber
- sliced mozzarella
- sautéed mushrooms
- sliced avocado
- baked salmon
- 1 tsp. salt
- 1 tsp. pepper
- Myst olive oil with edible golden flakes
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Enjoy 🙂
