Salad with roasted salt

You’ll need
  • – 350g salmon fillet
  • – 200g arugula salad
  • – 3 tomatoes
  • – 2 eggs
  • – 1 onion
  • – 1 chili pepper
  • – 2 tbsp olive oil
  • – lemon juice
  • – 1 tbsp paprika
  • – nutmeg
  • – salt –
  • black pepper
  • – greens
Rinse the salmon fillets in cool water. Cut into small slices the fish, put in a bowl. Add some lemon juice, paprika, nutmeg, black ground pepper, stir to keep everything soaked. Leave the fish for 7 minutes, so it has a flavour and a more intense flavour. At this time, pour a little vegetable oil on the pan and heat it well, pickled in spices, lay the fish on the pan and roast.


Pour water into a small saucepan, put the eggs in it and add a pinch of salt so they don’t burst. Boil the eggs steeped, cool and brush. Cut them into 4 parts.


Peel the onion and rinse it along with the tomatoes. Cut tomatoes with slices, and onions with rings. Cut chili peppers in half and peel from seeds, rinse and cut in small pieces.


Rinse the lettuce leaves, dry on a paper towel and lay on the bottom of the plate, then put the tomatoes, peppers and onions, mix all a little, pour olive oil and salt. On top, put the eggs and fish. The dish is ready.

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