SALAD WITH BAKED SALMON, BEANS AND GINGER

SALAD WITH BAKED SALMON, BEANS AND GINGER

DESCRIPTION


Fish take to your liking - you can use any salmon, perch, tuna in brine or olive oil. If there is no fresh cucumber, replace it with grated carrots and radishes can be taken instead of thinly sliced ​​zucchini. If you think that the taste of ginger too sharp, marinate it for a short while in the rice vinegar.

INGREDIENTS


MAIN
baby salad Romano 1 head
salmon fillet skin 200 g
Kenyan beans 1 handful
white bread ⅓ loaf
radish 3 pcs.
cucumbers 1 PC.
ginger root 1 PC.
olive oil 2 tbsp. l.

FOR THE FILLING
chili red ½ pcs.
soy sauce 2 tbsp. l.
olive oil 2 tbsp. l.
cider vinegar 1 tbsp. l.
mustard seeds 1 h. L

Preheat the oven to 180 ° C.

COOKING METHOD

Salmon bake in pre-heated oven, then separate the skin from the fillets.

Bread tear jagged pieces or cut with a knife and slightly dry in the oven or in a frying pan - should get 2 handfuls of croutons.

Ready to put croutons in a small roasting pan, drizzle with olive oil, put in the pan skin from the salmon and send all the preheated oven for 3 minutes.

Baked salmon disassembled into small pieces.

Green beans boil a few minutes in boiling water, then discard in a colander and rinse with cold water.

Coarsely chopped salad.

Radishes cut into thin circles.

With cucumber cut the peel and cut into small cubes.

Ginger root peel and cut into fine strips.

Chili pepper cut into thin rings.

Prepare the filling: Combine chili, mustard, soy sauce, olive oil, vinegar and mix well.

In a deep dish put the boiled beans, cucumber, radishes, lettuce, ginger, pour all the sauce and mix.

Salad pass on a large plate on top decompose salmon, hot croutons and chopped into pieces of fish skin.