← All recipes

🥗 Tender salmon on fresh salad with cucumber, coriander and chili

345 kcal · 30 min · 4 servings

Tender salmon on fresh salad with cucumber, coriander and chili Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon under running water and pat it dry with a kitchen towel.
  2. 2. Cut the salmon into small cubes.
  3. 3. Peel the garlic clove and chop it finely.
  4. 4. Wash the chili pepper and remove the hard ends.
  5. 5. Cut the chili pepper into thin rings.
  6. 6. Mix the chopped garlic, chili rings, ginger, and one tablespoon of oil in a bowl.
  7. 7. Gently fold the salmon cubes into the marinade until they are evenly coated.
  8. 8. Cover the bowl and place it in the refrigerator for about 30 minutes to let the salmon marinate.
  9. 9. Wash the head of lettuce and remove any wilted leaves.
  10. 10. Spin the salad dry and tear it into bite-sized pieces.
  11. 11. Wash the cucumber and cut off the ends.
  12. 12. Halve the cucumber lengthwise and slice it into thin rounds.
  13. 13. Wash the sprouts thoroughly.
  14. 14. Blanch the sprouts briefly in boiling water to cook them.
  15. 15. Let the sprouts drain.
  16. 16. Whisk the remaining oil with the lemon juice and two to three tablespoons of water.
  17. 17. Season the dressing with salt and sugar to taste.
  18. 18. Heat a non-stick pan and add a little oil.
  19. 19. Fry the marinated salmon cubes on all sides for about two to three minutes.
  20. 20. Remove the pan from the heat and let the salmon finish cooking in the residual heat.
  21. 21. Season the finished salmon with a pinch of salt.
  22. 22. Divide the salad, cucumber slices, and sprouts among individual bowls.
  23. 23. Drizzle the salad with the prepared dressing.
  24. 24. Sprinkle the dish with fresh coriander.
  25. 25. Place the warm salmon cubes on the salad and serve the dish immediately.

Nutrition per serving