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Salad with Fresh Salmon

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Prep Time 10 mins
Cook Time 15 mins
Course Plat principal, Salade
Cuisine International
Servings 4


  • 300 g fresh salmon
  • 150 g fresh mushrooms
  • 200 g salad leaves
  • 3 tomatoes
  • 1/2 cucumber
  • olive oil

For the dressing

  • 1 tsp. old-fashioned mustard
  • 6 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1/2 lemon juice
  • salt
  • Pepper
  • 1 tbsp of water


  • If the salmon still has its skin, leave it on during cooking. Cook the salmon in a frying pan with a little olive oil for about 5 minutes on each side depending on the size of the salmon.
  • Wash the mushrooms, cut them in two or four and sauté them for 5 minutes in a pan with a drizzle of olive oil. Leave the salmon and mushrooms to cool while preparing the salad.
  • Wash the salad, tomatoes and cucumber and dry them. Then cut the salad leaves, the tomato into cubes and the cucumber into halves and then into strips.
  • Prepare the dressing by mixing all the ingredients together. You can use a blender to ensure a homogeneous consistency.
  • Once the salmon has cool down, remove the skin if needed, then cut it into small cubes. In a salad bowl, place the salad leaves, tomatoes, cucumber, salmon and mushrooms. Pour in the sauce and mix well. Serve cold or slightly warm.
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