| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food &, Drink |
2 |
servings |
INGREDIENTS
| 350 |
g |
Boneless fillet of salmon |
| 125 |
ml |
Standard vinaigrette |
| 6 |
|
Sundried tomatoes; in oil |
| 1 |
|
Avocado |
| 3 |
|
Cherry tomatoes |
| 1/2 |
|
Lemon; juiced |
|
|
Salt and pepper |
|
|
Mixed greens |
INSTRUCTIONS
1 Chop the pieces of sundried tomato and puree with the vinaigrette. Peel
the avocado, slice into 12 pieces and toss with the lemon juice.
2 Cut the piece of salmon into 2-4 pieces. Season with salt and pepper, and
saute off in a hot frying pan in a little vegetable oil over quite hot
heat, for just three minutes on each side. Remove from the heat.
3 To assemble, toss some mixed greens in a little of the vinaigrette and
arrange in a neat pile in the centre of the plate.
4 Surround with slices of avocado and halved tomatoes. Place the slice of
sauteed salmon on top of the salad, garnish with sprigs of flat leaf
parsley and serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”