A light and refined dish combining the tenderness of grilled salmon with the freshness of a colorful summer salad. Ideal for a healthy meal with family or friends, this recipe highlights simple flavors, enhanced with a touch of lemon and fresh herbs.
Preparation 20 minutes ~ Cooking 15 minutes ~ Serves 4
4 salmon fillets, 150 g (⅓ lb) each, skin removed
5 ml (1 tsp) paprika
Salt and pepper to taste 30 ml (2 tbsp) olive oil
1 clove garlic, finely chopped
30 ml (2 tbsp) butter
½ lemon (juice)
15 ml (1 tbsp) fresh parsley, chopped
For the summer salad:
1 recipe for avocado and nut sauce from page 190
10 cherry tomatoes, halved
1 small cucumber, peeled and diced
1 romaine lettuce, shredded
1 small red onion, diced
1 red bell pepper, diced
250 ml (1 cup) mango, peeled and diced
125 ml (½ cup) corn kernels
Preparation
Rinse the salmon fillets, then pat them dry with paper towels. Season the fillets with paprika, then salt and pepper.
In a pan, heat the oil over medium heat. Sauté the garlic for 1 minute.
Place the salmon fillets in the pan and cook for 5 minutes on each side.
Add the butter to the pan and let it melt. Pour in the lemon juice. Baste the salmon fillets with the liquid in the pan, then sprinkle with parsley. Remove from heat.
Reserve some of the avocado and nut sauce for serving. In a salad bowl, mix the salad ingredients.
Serve the salmon fillets with the salad and the reserved sauce.
Enjoy your meal!
