Salad “Favorite” Recipe
I want to introduce you to my favorite salad, hence the name. Tender arugula and broccoli, juicy and fragrant pickled peppers, cherry tomatoes, extremely delicious salmon and a little parmesan. It’s amazing!
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. Pickled peppers for this salad should be prepared in advance, the longer they stand, the tastier they are. I usually let them marinate for 2-3 days. Wash and dry the pepper.
  2. For dressing, mix honey, mustard, lemon juice, a mixture of Italian herbs, wine and balsamic vinegars (you can do with vinegar alone) and olive oil. Add chopped garlic, salt, mix well.
  3. Fry the pepper on the gas until it completely turns black. If the stove is electric, you can bake the peppers in the oven.
  4. Then put it in a tight plastic bag and let it cool down.
  5. Then peel the pepper from the black peel, seeds and cut into thin strips.
  6. Put the pepper strips in a jar and pour the dressing, close the jar, shake and put in the refrigerator for a day or two.
  7. Marinate the fish in a mixture of mustard seeds and soy sauce, let it stand in the refrigerator for a couple of hours.
  8. Then fry in a dry frying pan under a lid for a few minutes on each side. The most important thing is not to overdo the fish, so that it remains tender and not over-dried!
  9. Then clean the fish from the skin and bones and disassemble into small pieces.
  10. Prepare the arugula and cherry.
  11. Broccoli boil or steam until soft, do not overcook!
  12. Put arugula and chilled broccoli on a plate with slices.
  13. Sprinkle with pickled pepper on top.
  14. Pepper dressing is lightly whipped with a fork, it should slightly thicken and darken, we use it as a salad dressing.
  15. Then we spread the fish, cherry, pour the dressing and decorate with Parmesan.
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