INGREDIENTS
• 400 grams of Salmón de Chile, without skin
• ½ a ripe pineapple, peeled and cut into small cubes of 2 cm.
• ½ cup of soy sauce
• 4 tbsp of chopped coriander
• ½ cup of lemon juice
• 2 tbsp of 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 of cashew nuts
For the dressing:
• ½ cup of olive oil
• 1 tbsp of strong dijon mustard
• 2 tbsp of lemon juice
• 2 tbsp of balsamic vinegar
• 1 tsp of honey
• A little salt and freshly ground pepper
PREPARATION:
1. Cut the skinless salmon into long strips of 5 cm long and 2 cm wide.
2. In an oblong dish, mix the lemon juice and soy sauce and marinate the salmon pieces. Refrigerate for 20 minutes.
3. Meanwhile, prepare the salad
4. In a large salad bowl, combine the green leaves with the pineapple, hearts of palm and halved cherry tomatoes.
5. Once the salmon pieces have been marinated, remove them from the liquid and sprinkle them with chopped coriander. Set aside.
6. Heat the olive oil in a large griddle or in a pan.
7. Sauté the salmon for 2 minutes until tender and juicy. Remove from the heat and place the pieces of salmon on the salad.
8. Sprinkle with cashew nuts and season with the mustard vinaigrette.
9. Serve immediately.
