Yuzu Summer Salad:
Ingredients:
- 4 x Tomatoes
- Crushed Chili Flakes
- Parsley leaves
- Cilantro
- 2 x Garlic Cloves
- Dill leaves
- Oregano leaves
- Lemon Juice
- Two slices of lemon
- Salmon Filet
- Dill Leaves
- Olive Oil
- Dill Leaves
- Pre-made salad dressing
- Fresh Asparagus
- Balsamic Vinaigrette
- Baby Arugula leaves
🌱 🥗 Mixing the salad
- Mix: Olive oil + chopped garlic cloves + crushe chili flakes + cilantro + parsley leaves + Balsamic Vinaigrette + lemon juice + Oregano leaves + salt + black pepper + Yuzu sauce in a food processor
- Place the sauce in a container
- coat a salad bowl with Balsamic Vinaigrette
- Place lemon slices in the salad bowl
- Cooking salmon and asparagus: cut off the asparagus roots, coat a baking container with Olive Oil, salt and black Pepper, place salmon and trimmed asparagus in the baking container. Prehead the oven to 425 degrees, place the baking container in the oven and let it cook for 9 minutes.
- Add Arugula, chili flakes, cilantro, parsley leaves, cooked salmon, cooked asparagus, fresh tomatoes, Dill. leaves. Drizzle the salad with pre-made salad dressing, Yuzu sauce and Raspberry sauce
