EstivalesPoissons

Tangy Salmon Salad

  • Serves 4
  • 33 minutes
  • Easy
Paquet de Farfalles Lustucru pret en 3 minutes 500g

Quick cook

Farfalle

INGREDIENTS

  • 350g farfalle

  • 350g Label Rouge salmon

  • 2 red onions

  • 2 large juice oranges

  • 1 untreated lemon

  • 1 bunch fresh chives

  • 1 bunch flat-leaf parsley

  • 3 tablespoons sesame seeds

  • 100g pitted Greek black olives

  • Olive oil

  • Fleur de Sel

  • 5-berry blend in a grinder

  • 1 tablespoon whole cane sugar

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Salade acidulée au saumon

PREPARATION

Prep 15 min Cook 18 min

  1. Preheat your oven to 180°C and position the rack on the top shelf.

  2. Squeeze the lemon.

  3. Squeeze the juicing oranges.

  4. Cook the Farfalle in boiling salted water, adding the orange juice, and cook according to package instructions.

  5. Drain and set aside.

  6. Cut the salmon into approximately 3 cm cubes.

  7. Arrange in an oven-safe dish, sprinkle with sesame seeds, season with salt and pepper, drizzle with olive oil, and the juice of half a lemon.

  8. Bake for 5 minutes and let cool in the dish.

  9. Peel and thinly slice the red onions, then sauté them in a pan over medium heat with 4 tablespoons of olive oil and the whole sugar.

  10. They should caramelize without burning.

  11. On a cutting board, chop the herbs and finely chop the pitted black olives.

  12. In a salad bowl, mix all the ingredients, add the juice of the remaining half lemon, a drizzle of olive oil, a few turns of the pepper mill, and enjoy warm.