Salmon Salad in Yogurt Sauce
Ingredients
- 300 g fresh salmon skinless
- 20 cherry tomatoes
- 160 g mixed salad curly, valerian, red radicchio, spinach
- some pomegranate seeds
for dressing:
- 6 spoons of yogurt
- 2 tablespoon extra virgin olive oil
- 1 spoonful mustard
- ½ untreated lemon juice
- salt
Instructions
- Cut the salmon into chunks. Heat a non-stick pan with a drizzle of oil and brown the salmon on both sides to form a good crust, taking care to turn them only when they come off easily. Once cooked (⅞minutes), salt and set aside.
- Wash the cherry tomatoes, cut them in two and toast them for a few minutes in a pan with a drizzle of oil or even better in the oven at 180 °. Season with salt.
- Peel and wash the salad, radicchio and spinach. Dry it carefully then chop everything with your hands and set aside.
- Extract the pomegranate seeds from the fruit.
- Prepare the sauce by emulsifying the yogurt, oil, lemon juice (I suggest you add a few at a time), and mustard.
- Season with salt if necessary.
- Arrange the salad directly on the plate, add the cherry tomatoes, salmon and finally the pomegranate grains.
- Pour a few tablespoons of yogurt sauce or, if you prefer, serve it separately.
Notes
You can also use the leftovers of a salmon, just burn it for just a minute.