← All recipes

🥗 Crispy Grilled Salmon on Fresh Salad

318 kcal · 30 min · 4 servings

Ingredients

• 100 g mixed leaf salad (e.g. Frisée, Oak leaf, Radicchio)
• 100 g cherry tomatoes
• 4 radishes
• 2 salmon fillets (approx. 150 g each, with skin)
• salt
• pepper
• 2 tbsp red wine vinegar
• 1 tsp grainy mustard
• 1 tsp honey
• 2 tbsp olive oil

Instructions

1. 1. Wash the leafy greens thoroughly.
2. 2. Dry the greens using a salad spinner or kitchen towels.
3. 3. Tear the leaves into bite-sized pieces.
4. 4. Wash the cherry tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Trim the radishes.
7. 7. Wash the radishes.
8. 8. Slice the radishes thinly.
9. 9. Wash the salmon fillets.
10. 10. Pat the salmon dry with kitchen paper.
11. 11. Season the salmon with salt and pepper.
12. 12. Heat a grill pan.
13. 13. Place the salmon fillets skin-side down in the pan.
14. 14. Fry the salmon over medium heat for 5 to 6 minutes.
15. 15. Pour the vinegar into a large bowl.
16. 16. Add 2 tablespoons of water.
17. 17. Add mustard and honey.
18. 18. Add oil.
19. 19. Whisk everything together to make a dressing.
20. 20. Season the dressing with salt and pepper.
21. 21. Turn the salmon fillets over.
22. 22. Finish cooking the salmon on the flesh side for 1 to 2 minutes.
23. 23. Add the tomatoes, radishes, and leafy greens to the bowl with the dressing.
24. 24. Toss the salad with the dressing.
25. 25. Plate the salad with the salmon fillets.

Nutrition per serving

• kcal: 318
• Protein: 36 g · Fett/Fat: 16 g · Carbs: 5 g