Today I want to talk about fish.. salads. Fish next to vegetables and seeds/olives. Not Mimozi and not Shubi, my dear) options I'm talking about - and lunch, and dinner, and a snack and a QUICK meal, even if your fish is baked in advance. Full version = winter version. Today, during the summer, dates can be safely put aside, hazelnuts can be replaced with pumpkin seeds.
- baked pink salmon
- 1 grapefruit
- 1 Sicilian or regular orange
- 1 avocado
- 2 tomatoes: yellow and pink
- 2 dates (optional)
- Frieze salad
- greens
- hazelnuts
- Thina
- chives
- olive oil
- salt
- pepper
1. Take out the finished baked pink salmon.
2. Tear the lettuce leaves with your hands and place on a plate.
3. Cut the peel from the grapefruit and oranges, cut in half and then into small slices. Put on top of the salad.
4. Coarsely chop the chives, add to the salad.
5. Peel the avocado, cut into large slices, also put on the salad.
6. Chop pink and yellow tomatoes, add to the dish.
7. Peel the dates, finely chop and place them on the salad.
8. Take part of the pink salmon fillet, cut into small pieces and lay out the salad.
9. Add some nuts, season with thina, olive oil and salt.
1. Take out the finished baked pink salmon.
2. Tear the lettuce leaves with your hands and place on a plate.
3. Cut the peel from the grapefruit and oranges, cut in half and then into small slices. Put on top of the salad.
4. Coarsely chop the chives, add to the salad.
5. Peel the avocado, cut into large slices, also put on the salad.
6. Chop pink and yellow tomatoes, add to the dish.
7. Peel the dates, finely chop and place them on the salad.
8. Take part of the pink salmon fillet, cut into small pieces and lay out the salad.
9. Add some nuts, season with thina, olive oil and salt.
