Salmon on Spinach Salad

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Salmon on Spinach Salad
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
For salad
350 grams baby Spinach
200 grams small shiitake mushrooms
skinless Wild salmon (about 300 grams)
350 grams Pumpkin
butter
250 milliliters vegetable stock
salt
freshly ground peppers
5 Radish
5 Tbsps Hazelnuts
sunflower oil
For vinaigrette
juice of lemons
Walnut oil
1 garlic clove
How healthy are the main ingredients?
SpinachPumpkinshiitake mushroomsaltRadishlemon

Preparation steps

1.

Rinse spinach and spin dry. Cut pumpkin into bite-size pieces and place in a saucepan with the vegetable stock. Bring to a boil, reduce the heat, cover, and simmer about 7 to 8 minutes, until pumpkin is just tender. Drain the broth. Add butter and toss to coat. Season with salt and pepper and remove pumpkin from the pan.

2.

Clean mushrooms. Heat 1/2 tablespoon butter in a pan and fry the mushrooms briefly. Season with salt and pepper. Remove from the pan and set aside.

3.

Cut the salmon fillets into small portions. Sprinkle a grill pan with a little oil and grill the slices of salmon on both sides. Season with salt and pepper.

4.

Toast hazelnuts in a dry frying pan. Rinse the radishes and cut into thin slices. For the vinaigrette, combine 8 tablespoons walnut oil with lemon juice, salt, and pepper. Peel garlic and press though a garlic press and stir into the vinaigrette. 

5.

Divide the spinach leaves on 4 plates. Sprinkle each plate with pumpkin cubes, mushrooms, radishes, and nuts. Drizzle with the vinaigrette and arrange the fish on top. Serve immediately.