Salmon Salad

The salmon salad is a great salad for those who want something light and filling,
or for those who just want to skip the meat for now.
You can add it to a slice of bread or to 2 crackers or
eat the salad as is.

2 servings

Salmon salad


  • 8 medium size tomatoes, sliced
  • 350g potatoes, cooked and sliced
  • 200g salmon fillet
  • 60g pack mixed salad leaves
  • 1 tablespoon coarse ground black pepper
  • Juice from 1 orange
  • 1 tablespoon mustard


  • Put together the potato slices and the tomato slices and.
    Add the salad leaves on top.
  • Press one side of each salmon fillet into the pepper.
  • Heat a non-stick frying pan or a griddle until hot.
  • Place the salmon in and cook for 3-4 minutes each side
    until just cooked.
  • Lay the salmon on top of the salad leaves.
  • Mix together the orange juice and the mustard.
  • Drip over the salad.
  • Divide between 2 serving dishes and serve.

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