Short
Arnold
Lara MFresh Salmon Salad
December 7th 2006 06:14
This is really good as summery lunch or a light dinner. Very tasty and satisfying.
Ingredients: (Serves 2)
2 Baby Potatoes
1 Salmon Steak
6 Asparagus
7-8 Button Mushrooms
2 Lettuce Leaves
5 Nasturtium Leaves
Olive Oil
Method:
Roughly chop both the mushrooms and asparagus, ensuring that you remove the last 3 cm off the ends of the asparagus. Slice the potatoes as thinly as possible. Add a dash of olive oil to a frying pan on medium-high and add the asparagus and potatoes. Remove the bones from the centre of the salmon and rub both sides of the flesh with salt and pepper. Lay the steaks flat into the frying pan along with the mushrooms and allow to cook for about 2 minutes. Turn over to allow the other side to cook. The flesh should turn almost white and be uniform inside. Remove the salmon from the heat and place on a plate. Wash the lettuce and nasturtium, roughly tear the leaves and set on the side of the plate. Lay the rest of the vegetables on top. Enjoy.
Ingredients: (Serves 2)
2 Baby Potatoes
1 Salmon Steak
6 Asparagus
7-8 Button Mushrooms
2 Lettuce Leaves
5 Nasturtium Leaves
Olive Oil
Roughly chop both the mushrooms and asparagus, ensuring that you remove the last 3 cm off the ends of the asparagus. Slice the potatoes as thinly as possible. Add a dash of olive oil to a frying pan on medium-high and add the asparagus and potatoes. Remove the bones from the centre of the salmon and rub both sides of the flesh with salt and pepper. Lay the steaks flat into the frying pan along with the mushrooms and allow to cook for about 2 minutes. Turn over to allow the other side to cook. The flesh should turn almost white and be uniform inside. Remove the salmon from the heat and place on a plate. Wash the lettuce and nasturtium, roughly tear the leaves and set on the side of the plate. Lay the rest of the vegetables on top. Enjoy.
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