YOUR GROCERY LIST
0 recipes
Build Your Grocery List
Add recipes you plan to cook. Adjust what you need to buy, and then export your list.
Email successfully sent!
Done
Done

FREE SHIPPING AT AN ORDER VALUE OF 75 €

  • DPD FOOD Express

Save your favorite recipes MAKE AN ACCOUNT

What’s happening in the kitchen SIGN UP NOW

The Bitery Logo | The Bitery

Pulled Salmon Spring Salad

Mediterranean Bowl with Salmon is hearty, healthy, delicious, and makes for the perfect prep-ahead meal. It’s a balanced bowl including a great source of quality protein, healthy fats, and fiber.

 

Ingredients

Ingredients
Servings:
g
Salmon
tbsp
Olive Oil
g
Mixed Green Salad
Cucumber
g
Cherry Tomatoes
Radish
Spring Onion
Herbal Joghurt
g
Skyr Yoghurt
tbsp
Lemon Juice
g
Fresh Dill
tbsp
Olive Oil
Salt & Pepper to taste
Lemon Vinaigrette
tbsp
Lemon Juice
Garlic Clove
tsp
Dijon Mustard
tsp
Maple Syrup
tbsp
Olive Oil
Salt & Pepper to taste
Calories
per serving
545
Carbs
36
Protein
34
Fat
29

Instructions

Preparing In The Kitchen
  1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
  2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
  3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
  4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
  5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.

Preparing In The Kitchen
  1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
  2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
  3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
  4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
  5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.

You May also love

Chicken Mango Salad Bowl

Halloumi Fennel Salad

Grilled Peach Pasta Salad

WE believe in

Real food
Real people
Real Life

Our Values

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

The bitery

Help & Support

PRODUCTS

Give us a Hug

Facebook Instagram Linkedin Pinterest Twitter

2022. © The Bitery GmbH. All rights reserved. | Cookies

Change your language on the web

Search

Facebook Instagram Pinterest

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.