Ingredients
- 600 g of salmon cut into thin slices
- 200 g of watercress or lamb’s lettuce
- 200 g of miniature mangetout peas
- 2 avocado cut into lumps
- Sauce
- 60 ml of rice vinegar
- 10 ml of sugar
- 2.5 ml of salt
- 60 ml of oil
Instructions
- Make a sauce from the oil, vinegar, salt and sugar.
- Blanche the peas for 5 minutes before refreshing in cold water then mix the peas, watercress and avocado together and arrange a bed of this salad mixture on four plates.
- Brush the bottom of a non-stick pan with very little vegetable oil and sear the salmon over a high heat for 2 minutes on the skin side and 1 minute on the other side.
- Put the salmon on the bed of salad, drizzle a little of the sauce on the salmon and the rest on the salad.
Notes
Serve with brown or nut bread.