Warm summer salmon salad
Ingredients
• 500 g salmon with skin
• 2 lettuce hearts,
cut into thin strips
• 1 small onion, diced
• 1 small garlic clove, crushed
• 2 carrots, with the
Vegetable peeler to strips
processed
• 1 fennel bulb,
sliced into thin slices
• 1 cucumber, with the vegetable peeler
processed into strips
• 1 lemon
• 1 tbsp balsamic vinegar
• Olive oil
• some fresh parsley, chopped
• 2 tomatoes,
cut in slices
• Salt
• Pepper
• stale bread, cut into cubes
preparation
In a bowl, mix the garlic, onion, carrots, cucumber and fennel with a little salt, pepper, the juice of half a lemon and balsamic vinegar. Set aside.
Place the salmon skin side down on the clean, well preheated and ungreased plancha. After a short time, the fish oil will come out of the salmon, in which the bread is then toasted to make croutons. This is where all the good flavour is and goes really well with the salad.
After about 2-3 minutes, turn the salmon over and fry the other side evenly. Mix the juice of the second lemon half, a little balsamic vinegar and olive oil to make the salad dressing and add the pre-marinated vegetables. If necessary, add a little more olive oil, mix everything well and season to taste.
Remove the salmon skin, place it on the plancha with the fat side down and press it down with the spatula so that it becomes nice and crispy. Then remove it from the plancha and place it on kitchen paper so that it stays crispy.
Don't cook the salmon all the way through, leave it medium, place it on the salad and roughly chop it up with the spatula. The fish will continue to cook a little more in the heat, so that it is perfectly cooked. Mix the salad well, portion it, decorate with some chopped fish skin and a few croutons - and you have a wonderful, lukewarm summer salad!
Plancha tip: We often see how planchistas grease the plancha or even drown it in oil, but this is not necessary with a plancha. You don't need oil, the fish doesn't stick to a high-quality plancha, go for it!
FIRE&FOOD Issue 3-2019
