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Salmon Salad

A fresh and delicious salad - the hot salmon goes perfectly with green vegetables.

  • 4 servings


  • 150 g Thinly Sliced Broccoli Florets
  • ½ Litre Water
  • 200 g Fresh or Thawed Frozen Petits Pois Peas
  • ¾ Litre Field Lettuce in Sprigs
  • ¾ tsp Sea Salt
  • 1 Pinch Freshly Ground Pepper
  • 8 Slices Fresh Salmon Fillets Without Skin and Thinly Cut
  • 30 g Butter
  • 4 tbsp Breadcrumbs
  • 20 g Freshly Chopped Parsley
  • 2 Small Crushed Garlic Cloves
  • 100 g Toasted Ground Stale Bread
  • 4 Half Limes


Step 1

Put the broccoli in an uncovered pan of boiling water for approximately 1 minute. Drain and rinse with cold water. Arrange the broccoli, peas and field lettuce on plates and sprinkle with 0.25 tsp salt and pepper.

Step 2

Place the salmon slices on a baking tray with aluminum foil. Mix the butter with the breadcrumbs, parsley, garlic and 0.5 tsp salt.

Step 3

Spread the breadcrumb mixture on the salmon and grill or bake it in the middle of the oven. Carefully lift the fish onto the plates and eat immediately.


4 minutes

Baking Time

5 minutes at 225 °C