The recipe for a warm salad with grilled salmon. The salad consists of boiled potatoes, fried salmon meat, Escarole and romaine lettuce, radish and apple. Salad dressing salad dressing made from cottage cheese, lemon juice, horseradish and olive oil. Nutritional value of one serving: (total 4) Calories 347, total fats 17 g., Saturated fats g., Proteins 30 g., carbohydrates 20 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr Arctic char fillet (salmon fish) with skin or salmon
- 225 gr. chopped young potatoes with red peel thin slices
- 85 gr. curd cheese
- Coarse salt
- Juice 1 Lemon
- 1 tbsp. l horseradish
- 1 tbsp. l and 1 tsp extra virgin olive oil
- Freshly ground pepper
- 1 head of escalola salad, finely chopped
- 1 head of romaine lettuce, finely chopped
- 6 radishes, sliced into thin slices
- 1 green apple, sliced in thin slices
- 3/4 Art. chopped parsley and / or chopped onion
Recipes with similar ingredients: salmon, red potatoes, cheese cottage cheese, lemon juice, horseradish, romaine lettuce, radish, apples, parsley, chives
Recipe preparation:
- Put the potatoes in a small pot and pour cold with salt. Bring the water to a boil, then reduce the heat to medium and boil the potatoes for 5 minutes until it becomes soft. Water drain.
- Meanwhile, grill to a moderately high temperature. Prepare the dressing: in a blender, mix 1/4 tbsp. water curd cheese, lemon juice, horseradish, 1 tbsp. l olive oil, 1/4 tsp salt and a few pinches of pepper, grind until mashed.
- Coat the fish on the skin side with the remaining olive oil. Put it on the grill with the skin down, cover and cook about 6 minutes until the meat is no longer transparent. Gently place the fish on a plate and remove the skin, then cut it into large pieces.
- In a large bowl, combine potatoes, escarole salad, lettuce Romaine, apple, herbs and dressing. Salt and pepper. Add fish and mix lightly.
