Summary

Ingredients

• 500 g salmon fillet (s)
• 0.5 ½ cucumber (s)
• 1 bell pepper (s)
• 3 mushrooms, white or brown
• 1 carrot (s)
• 4 cocktail tomatoes
• 1 head lettuce, green
• 0.5 ½ bunch chives
• 3 ½ tablespoon oil (sunflower)
• 2 tablespoon vinegar
• 1 ½ tablespoon balsamic vinegar
• 2 tablespoon sugar
• 2 pinches salt
• 2 pinches pepper
• 2 pinches spice mix for salad
• 1 cream
• 20 ml water

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Instructions

1. Prepare the salad, wash everything, pluck the salad (keep two beautiful large leaves for decoration). Cut the peppers and carrots into sticks, quarter the tomatoes. Cut the cucumber and mushrooms into slices.
2. Salad dressing:
3. Put the sugar, salt, pepper and salad spices in a measuring knife. Add the oil and vinegar and fill up with water (not too much). Add the cream. Mix everything well and season to taste. Mix with the green salad and let it steep.
4. Salmon:
5. Heat some butter or oil in a pan and sear the salmon on each side (about two minutes). Then cover the salmon with aluminum foil and place in the oven again for approx. Ten minutes at approx. 150 ° C.
6. Arrange the salad with the vegetables and salmon on a plate.