Time: 1 hour 20 minutes plus marinating time
Complexity: easily
Servings: 4 - 6

A light, vitamin-rich dish of fresh salad vegetables and herbs with lemon-marinated and baked salmon fillet. Served with a balsamic vinegar and honey dressing, this salad is sure to please those who appreciate delicious and healthy food.

Ingredients:

Salmon

• 1 skinless salmon fillet (about 650 g)
• 1 cup of sugar
• 2 tbsp. salt
• 1/2 cup lemon juice (from about 4 lemons)

Salad and dressing

• Juice of 1 lemon
• 1.5 tsp white balsamic vinegar
• 1/4 teaspoon honey
• 1/4 cup olive oil
• 8 tbsp. arugula (150 gr.)
• 1/3 cup chopped chives
• 1 cup celery leaves
• 1 cup parsley
• 1 small fennel bulb, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, fennel bulb, celery, balsamic vinegar, lemon juice, arugula, parsley, honey

We recommend

Preparation:

Step 1
• Combine 4 cups of water, sugar, 2 cups of salt, and lemon juice in a large saucepan and bring to a boil, stirring until the ingredients dissolve. Remove from heat and let cool, then refrigerate for about 30 minutes. Place the salmon in the marinade and refrigerate for 2 hours.
  
  Remove the salmon from the marinade and pat dry. Brush both sides with olive oil.
Step 2
• Preheat oven to 200°C.
  
  Prepare the salmonPlace the salmon in a roasting pan and roast for about 14 minutes, until the meat is opaque. Let cool, then shred the meat.
Step 3
• Prepare the dressingWhisk the lemon juice, balsamic vinegar, and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.
Step 4
• Combine the arugula, chives, celery leaves, parsley, and fennel in a large bowl and toss with the dressing. Divide among servings and top with baked salmon.

Votes: 1