Serves 4
16 min
Salmon, Avocado & Cucumber Salad
Recipe GLPRcf5937518109a4
A fresh and nourishing Nordic-inspired salad featuring pan-seared salmon fillets served warm over crisp mixed greens, creamy avocado slices, and cool cucumber. Light lemon dressing brings everything together in a dish that's both elegant and satisfying.
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Ingredients
4 fillets (100g each) Skinless salmon fillets
Sea salt and freshly ground black pepper
3 tablespoons Extra virgin olive oil
3 tablespoons Fresh lemon juice
1 teaspoon Dijon mustard
3 whole Ripe avocados
1 whole Cucumber
400 grams Mixed salad leaves
Directions
Prepare the dressing by whisking together olive oil, fresh lemon juice, and Dijon mustard. Season with a pinch of salt and pepper, then set aside.
Cut the avocados in half lengthwise, remove the pit, and peel away the skin. Slice each half into thin wedges.
Halve the cucumber lengthwise, then quarter each half. Cut the pieces into diagonal slices.
Divide the mixed salad leaves evenly among four serving plates. Arrange the avocado slices and cucumber pieces over the greens on each plate. Drizzle half of the prepared dressing over the salads.
Pat the salmon fillets dry and season both sides generously with sea salt and black pepper. Rub lightly with a small amount of olive oil.
Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillets in the pan and cook for 3 to 4 minutes on the first side without moving them, until golden and crisp. Carefully flip and cook the other side for 3 to 4 minutes until the salmon reaches an internal temperature of 145°F (63°C) and remains moist inside.
Place one warm salmon fillet on top of each prepared salad. Drizzle the remaining dressing over each fillet and serve immediately while the salmon is still warm.
