fare with flair: salmon turns side salad into entree - can avocado be used as a facial mask
As an appetizer, I have a green salad on my table.
However, sometimes I want the salad to be a meal and it is not difficult to add a variety of protein to the green leaf salad vegetables to turn it into a delicious main course.
That's what the recipe for this week is.
Boiled salmon is the basis of the salad, along with some fresh pink grapefruit, avocado, onions and some crispy pumpkin seeds, all mixed in fresh assorted vegetables.
This seasoning is simply made with the juice accumulated when the grapefruit is sliced and some lemon juice, honey and olive oil.
While this dish is characterized by poaching salmon and cold storage before you assemble the salad, you can of course make this dish with the remaining grilled salmon.
This salad is ideal for a main course lunch or a light dinner or an Easter brunch. Jill @ jillstable.
Salmon, grapefruit and avocado salad (Serves 4-6)1 cup (250 ml)
Slice 1 pound of white wine in Lemon Bay. (500 ml)
10 cups of skin-free salmon slices (2. 5L)
Mix vegetables * 1 large pink grapefruit slice 1 avocado, Peel, uncore and cut 1/2 small red onion, Slice 1/4 cup (50 ml)
1 teaspoon of baked pumpkin seeds. (5 ml)
Dijon mustard4 tbsp(50 ml)
Grapefruit juice. (50 m)
1 teaspoon of lemon juice. (5 ml)honey4 tbsp. (50 ml)
Extra virgin olive oil Salt and pepper.
Put wine, lemon slices and bay leaves in a small pot.
Season the salmon with salt and put it in the pan.
Add enough water to cover the salmon completely.
Bring a gentle little fire. 2.
After a gentle slow stew, the water is cooked for another 8 minutes.
Take it out of the heat and let's sit for 5 minutes. 3.
Carefully remove the plate with a slotted spatula. Let cool.
Refrigerate for at least an hour. (
Can be completed one day in advance. )4.
When the salmon cools, mix the mustard, grapefruit juice and lemon juice to make the seasoning in a small bowl.
Slowly stir the honey and olive oil together.
Season with salt and pepper. 5.
The salmon is cold and cut into pieces in a bowl.
Sprinkle a third seasoning on it. 6.
Dress the green plants with another seasoning and put it on the platter. 8.
Sprinkle grapefruit, avocado and onions on green vegetables, followed by salmon. 9.
Pour the pumpkin seeds, pour the rest of the seasoning, and serve immediately.
* When you cut the grapefruit, make sure to cut the grapefruit in a bowl in order to catch the juice. (
This will be used for dressing the salad. )
Option: I sometimes add a little bit of chopped mild goat cheese to this salad.