Mixed leaf salads with sautéed mushrooms and marinated salmon
Source: https://www.gefu.com/rcp_recipe/mixed-leaf-salads-with-sauteed-mushrooms-and-marinated-salmon
Ingredients
| 1 | Organic lime | |
| 10 | g | Cane sugar |
| 10 | g | Fennel seeds |
| 10 | g | Star anise |
| 20 | g | Sea salt |
| 100 | g | Olive oil |
| 400 | g | Fresh salmon fillet |
| 400 | g | Mixed leaf salads |
| 400 | g | Mixed mushrooms |
| 1 | Garlic clove | |
| 4 | EL | Pine nuts |
| 1 | EL | White balsamic vinegar |
| 4 | EL | Sunflower oil |
| 1 | TL | Cane sugar |
| Salt and Pepper |
Preparation
Wash the lime, finely grate the zest, and squeeze out the juice.
Crush sugar, star anise, and fennel in a mortar. Add sea salt, olive oil, lime juice, and zest. Rub the salmon fillet with the mixture and marinate it in a resealable bag for 24 hours, then wash it off.
Clean and wash the mixed leaf salads and mushrooms separately in a salad spinner like SPEEDWING®, and spin them dry.
Quarter the mushrooms, halve the garlic clove, and sauté them in some sunflower oil. Add pine nuts and briefly toast them. Remove from heat, add the remaining dressing ingredients, season with salt and pepper, and let it sit for 10 minutes.
Place the mushrooms in a sieve, remove the garlic, and collect the dressing.
Divide the mushrooms into jars, cut the salmon into cubes and place it on top. Toss the salad with the dressing and arrange it on top.
Tip:
The salad also tastes great with smoked salmon.
Nutritional values per serving
| Energy | 1.615,0 kJ | |
|---|---|---|
| Calories | 525,0 kcal | |
| Protein | 24,1 g | |
| Fat | 44,5 g | |
| Carbohydrates | 6,6 g |
Organisation
Category
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