Delicious spinach salad with a dressing of citrus, pine nuts and grilled salmon.
Learn more about Lorenza Avila
Ingredients4 portions
Preparation
In a small bowl, mix the orange juice, lemon juice, mustard and orange zest. Add 3 tablespoons of olive oil little by little, and mix with a balloon whisk until it is incorporated. Add the chopped herbs. Season with salt and pepper and reserve.
Put the pine nuts to toast in a pan and reserve.
Preheat the grill in medium-high heat. (If you do not have a grill, you can heat the oven in broil). Varnish the salmon fillets with olive oil and add salt and pepper. Cook the salmon fillets, turning them once until they are opaque. Between 1-2 minutes on each side.
Meanwhile, in a bowl, mix the spinach with 2/3 of the prepared dressing. Season with salt and pepper. Divide the spinach into 4 plates. Put 2 salmon strips and a little more dressing on top of the spinach. Sprinkle the pine nuts on top. Serve immediately.
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