Salmon on Spinach Salad
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
