I want to introduce you to my favorite salad, hence the name. Delicate arugula and broccoli, juicy and fragrant pickled pepper, cherry tomatoes, unusually tasty salmon and a little Parmesan. It's delicious!
Marinated peppers for this salad is better to prepare in advance, the longer they stand, the tastier they are. I usually give them 2-3 days to marinate. Wash and dry the peppers.
For refuelling mix honey, mustard, lemon juice, mixture of Italian African herbs, wine and balsamic vinegar (can be indispensable and one vinegar) and olive oil.Add the crushed garlic, salt, mix well .
Pepper burn on the gas, until it is completely black. If the stove is electric, you can bake pepper in the oven.
Then put it in a tight plastic bag and allow to cool.
Then pepper clear from the black peel, seed and cut into thin stripes.
Strips of pepper put in a jar and fill with dressing, close the Bank, shake and refrigerate for a day or two.
Marinate the fish with a mixture of mustard seeds and soy sauce, let stand in the refrigerator for a couple of hours.
Then fry in a dry pan under the lid for a few minutes on each side. Most importantly the fish is not to overdo, so it remained tender and not dry!
Then the fish is cleaned from skin and bones, and to disassemble into small pieces.
Prepare arugula and cherry.
Broccoli, boil or steam until soft, do not overcook!
On a plate to put sectors arugula and cooled broccoli.
Marinated pepper on top.
Pepper dressing slightly whisk with a fork, it should slightly thicken and darken, we use it as a dressing for salad.
Then spread the fish, cherry, pour the dressing and decorate with Parmesan.