EstivalesPoissons

Tangy Salmon Salad

  • Serves 4
  • 30 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

Share this recipe:

Salade acidulée au saumon

PREPARATION

Preparation: 15 min Cooking: 18 min

  1. Preheat your oven to 180°C and place the rack in the top position.

  2. Juice the lemon. Juice the oranges.

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

  4. Drain and set aside. Cut the salmon into cubes of about 3 cm each.

  5. Arrange in an ovenproof dish, sprinkle with sesame seeds, season with salt and pepper, drizzle with a little olive oil, and the juice of half a lemon.

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

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

  8. They should color without burning. On a cutting board, finely chop the herbs and the pitted black olives.

  9. In a salad bowl, mix all the ingredients, add the juice of the remaining half lemon, a drizzle of olive oil, a few cracks of black pepper, and serve lukewarm.