How does a salmon salad taste

Rocket Salmon Salad

For the preparation First, season the salmon fillet, whether fresh or frozen, with salt and lemon juice.


Then cut into larger cubes or wide strips.
Wash the rocket in cold water, drain in a colander.
Wash the cherry tomatoes too, cut in half or quarter with a knife.
Roast pine nuts or other nuts in a coated pan without adding any fat until golden yellow, immediately transfer from the pan into a small bowl, because the pan heats up a little.

For the salad marinade Mix the vinegar, light balsamic vinegar, salt, white pepper, a little sugar and ½ crushed garlic clove together. Finally stir in the olive oil.
Cut the rocket into coarse strips and divide between two plates.
Cut the basil leaves into strips and place on top.
Arrange the cherry tomatoes decoratively on the salad all around.

Do not overheat 1 tablespoon of oil and 1 teaspoon of butter in a non-stick pan, fry the salmon cubes in them, turning them over and over, at not too high a heat, and sprinkle lightly with salt.
Place the warm salmon cubes on the salad plates on top of the rocket.
Stir the salad marinade well again, pour a tablespoon over the salad and the fish cubes.
Finally sprinkle the roasted grains on top and serve immediately.
It goes well with white bread or baguette and a glass of dry white wine.

Instead of salmon fillet, you can also use fish cubes made from other well-seasoned types of fish with firm fish meat, such as monkfish, wolffish or Victoria perch fillet, with this rocket salad.

A serving of rocket salad with salmon fillet has a total of approx. 470 kcal and approx. 38 g of fat