A light vitamin-rich dish of fresh salad vegetables and herbs with pickled in lemon juice and baked salmon filet. Salad served with a dressing of balsamic vinegar with honey and certainly lovers of delicious and healthy food will like it. Share with friends: 
Time: one hour. 20 minutes. plus time marinating Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salmon
- 1 skinless salmon filet (about 650 gr.)
- 1 tbsp. Sahara
- 2 tbsp. salt
- 1/2 tbsp. lemon juice (from about 4 lemons)
Salad and dressing
- Juice 1 Lemon
- 1.5 tsp white balsamic vinegar
- 1/4 tsp honey
- 1/4 Art. olive oil
- 8 tbsp. arugula (150 gr.)
- 1/3 Art. chopped chives
- 1 tbsp. celery leaf
- 1 tbsp. parsley
- 1 small onion fennel, thinly sliced
Recipes with similar ingredients: salmon, fennel onion, celery, balsamic vinegar, lemon juice, arugula, parsley, honey
Recipe preparation:
- Connect 4 tbsp. water, sugar, 2 tbsp. salt and lemon juice in large saucepan and bring to a boil, stirring until dissolved components. Remove from heat and let cool, then put in refrigerator for about 30 minutes. Put the salmon in the marinade and keep in the refrigerator for 2 hours. Remove the salmon from the marinade and dry it. Lubricate with olive oil on both sides.
- Preheat the oven to 200 ° C. Cook salmon: put salmon in a roasting pan and bake for about 14 minutes, until the meat becomes opaque. Let cool, then separate meat on fiber.
- Prepare the dressing: whip the lemon juice, balsamic vinegar and honey in a small bowl. Slowly intervene olive oil to form an emulsion. Salt.
- Combine arugula, chives, celery leaves, parsley and fennel in a large bowl and mix with the sauce. Distribute by servings and lay the baked salmon on top.
