Friday, February 13, 2009
Warm lunch salad - warm salmon salad recipe
This is another one in my warm lunch salad's series. I really love making them and eating them, they carry the label of a healthy choice as they're called a salad, but they're so nice and filling and perfectly suitable for winter months :)
They're so easy to make and you'll never run out of new choices as you can season them differently or use any type of ingredients - roast chicken, pork or beef for meat, baked salmon or any other fish, or shrimp. Or some leftover ham. Or baked halloumi-type cheese.
And for the other main ingredient - yesterday's boiled potatoes, or lentils, or beans, or corn. The list goes on. Sky is the limit. Or at least your pantry and fridge are.
Warm salmon lunch salad with avocado salsa (Soe lõhesalat avocadokastmega):
1 pot of lettuce
2 eggs, medium boiled
2 medium boiled potatoes
8-10 cherry tomatoes
some fresh cucumber'
1/2 yellow bell pepper
some shrimp in salt water (optional)
1 salmon steak
dash of Worchester's sauce
dash of Mirin
freshly ground sea salt and pepper
1 ripe avocado
1/2 lime juice
- Peel and cut the avocado and chop up the parsley. Mix the avocado with parsley and lime juice and mash it so it looks like lumpy guacamole.
- Sprinkle the salmon steak with Worchester's sauce, mirin, salt and pepper.
- Boil the eggs, cut the potatoes into wedges, halve the cherry tomatoes, cut the bell pepper into strips, peel and cut the cucumber into strips. Wash, drain and tear up the lettuce.
- Heat a pan with some oil and fry the salmon steak on both sides until nice and browned and breaks up easily. Set aside.
- On the same pan, quickly fry the potatoes, bell peppers, cherry tomatoes and shrimp.
- Lay out a bed of lettuce on the plates, then transfer half of the potato-bell pepper-tomato-shrimp mixture on the lettuce.
- Break up the salmon into nice chunks and arrange it on top.
- arrange the egg-quarters and cucumber strips and top off with a generous dollop of the avocado sauce.