Flamed salmon Salad with Fresh Vegetables

A Bit of History About Flamed salmon

Grilling as a method of cooking fish has ancient roots and was widely used in Greek and Roman cuisines. Salmon, especially in northern countries and coastal regions, became a staple for open-fire grilling. In Norway and Scotland, grilled salmon was considered a delicacy, with grilling adding a rich aroma to the fish. Over time, grilling gained popularity in various countries, and today, Flamed salmon is a common ingredient (and even a standalone dish) for picnics and summer gatherings.

Health Benefits of Flamed salmon

Flamed salmon retains its beneficial properties and is one of the most nutritious types of seafood. This fish is rich in Omega-3 fatty acids, which support cardiovascular health, reduce inflammation, and enhance brain function. It also contains a significant amount of vitamin D for strong bones and B vitamins to maintain metabolism and energy levels. Antioxidants like astaxanthin give salmon its distinctive color and protect the body's cells from aging. Flamed salmon is not only delicious but also a healthy addition to any diet, pairing wonderfully with vegetables to enhance the benefits of each ingredient.

Although the combination of salad and grilled salmon may seem unconventional, it has long been appreciated in many cuisines worldwide. In the United States and Canada, salads with grilled salmon became especially popular thanks to Californian restaurants, where such dishes are offered as a healthy and light option for those who want to enjoy grilled flavors in a more diet-friendly format. Grilling gives the salmon a subtle smoky aroma that pairs perfectly with fresh vegetables and greens.

Ingredients

For the Salmon:

• 2 salmon fillets (150–200 g each)

• 1 tbsp olive oil

• Salt and black pepper to taste

• 1 lemon (half for juice, half sliced)

• 1 garlic clove, finely chopped

(Tip: Use ready-made Flamed salmon from Pesca-shop.de to significantly save on preparation time without sacrificing flavor or nutritional value.)

For the Salad:

• 100 g salad leaves (arugula, spinach, or a mix)

• 1 small cucumber, sliced into half-moons

• 10–12 cherry tomatoes, halved

• ½ avocado, diced

• A few sprigs of fresh dill or basil for garnish

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp honey

• 1 tsp Dijon mustard

• Salt and pepper to taste

Preparation

1. Prepare the Salmon: Lightly coat the salmon fillets with olive oil, season with salt and pepper. Add a bit of lemon juice and chopped garlic, and let marinate for 10 minutes.

2. Grilling: Preheat the grill to medium heat. Grill the salmon skin-side down for 3–4 minutes, then flip and cook for another 2–3 minutes, ensuring the inside remains slightly pink. Remove from the grill, let cool slightly, and cut into pieces. (If using ready-made Flamed salmon from Pesca-shop.de, skip the first two steps and proceed to step 3.)

3. Assemble the Salad: In a bowl, combine the salad leaves, cucumber, cherry tomatoes, and avocado. Drizzle with half of the dressing and gently toss.

4. Serving: Arrange the salad on a plate and top with pieces of grilled salmon. Drizzle the remaining dressing over the top, garnish with fresh herbs and lemon slices. Serve immediately while the salmon is warm.

Tips

• Add red onion or bell pepper for extra color and crunch.

• A few drops of balsamic vinegar can add a touch of sweetness and tanginess.

This salad is easy to prepare and absolutely delicious. Enjoy your meal!