Baked Salmon Vegetable Salad
Pink salmon can be used as an alternative to trout or salmon. Fresh fish can also be replaced with lightly salted fish (in which case baking is not required). This quantity of ingredients is designed for 7-8 servings.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 3 / 5
Ingredients
for 7 servings
- salmon or trout fillet 300 g
- tomatoes 250 g
- cucumbers 150 g
- green salad leaves
- vegetable oil 4 tbsp
- soy sauce 2 tbsp
- lime and lemon juice 4 tbsp
- garlic clove 3 clove
- sesame 3 tbsp
- salt
- pepper
Instructions
Step 1 of 10
Place the salmon in a baking pan.
Step 2 of 10
Add a bit of pepper and salt. Place in an oven preheated to 180 degrees. Cook for 15–20 minutes. The main thing is not to overdry the fish. Check for readiness when the fillet begins to lighten.
Step 3 of 10
Cool the cooked fillet. Divide it into small pieces.
Step 4 of 10
Cut cherry tomatoes into 2–4 parts (if using regular tomatoes, cut them into small cubes).
Step 5 of 10
Cut the cucumber into small pieces.
Step 6 of 10
Prepare the dressing. Combine the juice, oil, sauce and sesame.
Step 7 of 10
Add garlic pressed through a garlic press. Pepper and salt.
Step 8 of 10
Tear the green salad leaves by hand.
Step 9 of 10
Lay out the fish, cucumbers and tomatoes.
Step 10 of 10
Pour in the dressing. Mix.