Salad with Fish and Vegetables
by Editorial Staff
Juicy and delicious salad with baked red fish, fresh tomatoes, cucumbers, and spicy dressing.
Servings: 3
Ingredients
- Fresh red fish (salmon, pink salmon, chum salmon, trout) – 200 g
- Tomatoes – 250 g
- Cucumbers – 150 g
- Lettuce leaves – 1 bunch
- Olive oil – 2 tbsp
- Soy sauce – 2 teaspoon
- Lime (lemon) juice – 1 tbsp
- Garlic – 2 cloves
- Sesame seeds – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Season the fish with salt and pepper to taste. Place in an oven heated to 200 degrees and bake for about 12 minutes.
- Cool the baked fish a little, separate the meat from the skin and bones, disassemble into small pieces.
- For salad dressing, combine olive oil, soy sauce, lime or lemon juice, pressed garlic, salt, and pepper to taste.
- Wash and dry vegetables and lettuce.
- Cut the cucumbers into small pieces.
- Cut the tomatoes into quarters.
- Season vegetables with half the prepared dressing.
- Add hand-torn lettuce, fish pieces, and the rest of the dressing. Stir the fish salad.
- Arrange the prepared salad of tomatoes, cucumbers, and red fish in portions, sprinkle with sesame seeds, and serve immediately. A delicious and juicy salad with fish and vegetables is ready.
Enjoy your meal!
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