A fresh dish, with Chilean salmon, a light mustard vinaigrette dressing and typical Brazilian ingredients like green salad leaves, pineapple, hearts of palm, and cherry tomatoes.
- ½ ripe pineapple, peeled and cut into small cubes of 2 cm.
- 400 grams of Chilean salmon, without skin
- ½ cup soy sauce
- 4 tbsp chopped coriander
- ½ cup of lemon juice
- 2 tbsp olive oil
- 5 cups of a variety of lettuce
- 250 grams of sliced hearts of palm
- 250 grams of cherry tomatoes cut in half
- 4 tbsp cashew nuts
For the dressing:
- ½ cup olive oil
- 1 tbsp strong dijon mustard
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1 tsp honey
- A little salt and freshly ground pepper
Cut the skinless salmon into long strips of 5 cm long and about 2 cm wide.
In an elongated dish, mix the lemon juice and soy sauce and marinate the salmon pieces. Refrigerate for 20 minutes.
In the meantime, prepare the salad
In a large salad bowl combine the green leaves with the pineapple, hearts of palm and halved cherry tomatoes.
Once the salmon pieces have been marinated, remove them from the liquid and sprinkle them with chopped coriander.
Heat the olive oil on a large griddle or in a pan.
Sauté the salmon for 2 minutes until it is tender and juicy, remove it from heat and place the pieces on the top of the salad.
Sprinkle with cashew nuts and season with the mustard vinaigrette.