Honey-balsamic salmon in a bed of salad

Name: Honey-balsamic salmon in a bed of salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 TABLESPOONS Vinegar (e.g. light balsamic vinegar); 1 Lime; 4 TABLESPOONS Honey; 6-7 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 2 Mini roman salads; 1 Cucumber; 3 Spring onions; 200 g Mini-date tomatoes; 1 Avocado; 600 g Salmon fillet

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Snipped in a flash and refreshingly light: this salad with lime dressing and glazed fish fillet is the perfect meal for hot summer days

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 TABLESPOONS Vinegar (e.g. light balsamic vinegar)
1 Lime
4 TABLESPOONS Honey
6-7 TABLESPOONS Oil
7-10 Tbsp salt and pepper
2 Mini roman salads
1 Cucumber
3 Spring onions
200 g Mini-date tomatoes
1 Avocado
600 g Salmon fillet

Directions

1
Keep warm in the oven. Wash the meat, dab dry and season with salt and pepper. Heat 1 tsp. oil in a frying pan. Fry meat for about 4 minutes, turning. 1 teaspoon ÖFor the dressing mix 6 tbsp vinegar with 2 tbsp lime juice and 2 tbsp honey. Fold in 5-6 tablespoons of oil. Season dressing with salt and pepper. Heat up in a large saucepan.
2
Clean, wash and slice the salad. Wash the cucumber and cut into thin slices. Leek onions clean, wash and cut into fine rings. Wash and halve the tomatoes. Halve avocado, remove core, remove flesh from skin with a spoon. Cut avocado halves into slices and immediately sprinkle with 2 tbsp lime juice.
3
For the salmon, rinse the fish fillet and pat dry. Cut into slices about 2 cm wide and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the salmon in it all around for about 3 minutes. Add 2 tablespoons honey and caramelise the salmon briefly. Deglaze with 2 tbsp vinegar.
4
Arrange lettuce, cucumber, spring onions, tomatoes and avocado in four bowls. Drizzle with vinaigrette. Arrange the warm salmon on top.