Salmon is one of the richest and healthiest fish, here we present a salad that you will love. It is a grilled salmon seasoned with Chili Chipotle Ground in Adobo San Marcos®, spices and soy sauce. Delicious!
Heat a nonstick skillet girl over medium heat. Remove the seeds from the cardomomo pods and roast them for a few seconds in the pan along with the cumin seeds, to release their aroma. Pass the seeds to a shallow refractory.
Add the zest and lemon juice, orange juice, soybeans and honey and season lightly with salt and pepper. Put the salmon fillets in the refractory and turn them over to bathe both sides. Cover and marinate for about 30 minutes.
Preheat the pan. Pass the steaks to the pan and roast them for about 4 or 5 minutes on each side. Meanwhile, pour the marinade into a small saucepan and bring it to a boil.
Arrange the salad leaves in the center. Distribute the melon and orange wedges over the salad. Put a salmon steak on each plate and sprinkle with the hot marinade. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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