Pan-Fried Salmon Salad with Fried Eggplant and Cherry Tomatoes

Salmon Salad à la Pay

Ingredients:

• 15 grams baby spinach
• 3 cherry tomatoes
• 5 grams eggplant, diced and fried
• 1 red radish, thinly sliced
• Salmon fillet, cut into long rectangular pieces
• Bean sprouts, for garnish
• Olive oil
• Vinaigrette dressing

Steps:

1. Prepare the Baby Spinach: Weigh out 15 grams of baby spinach, rinse thoroughly under cold water, and set aside.

2. Combine the Vegetables: In a mixing bowl, combine the cherry tomatoes, diced fried eggplant, and thinly sliced red radish. Drizzle with a small amount of olive oil and toss gently to coat.

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3. Assemble the Salad: Arrange the prepared spinach on a serving plate. Scatter the mixed vegetables over the spinach, and drizzle with vinaigrette dressing. Toss lightly if desired, to combine the flavors.

4. Add the Salmon: Arrange the pan-fried salmon pieces neatly on top of the salad.

5. Garnish and Serve: Sprinkle bean sprouts over the top for a fresh touch. Garnish as desired to make the presentation appealing. Serve immediately.

Enjoy this vibrant and healthy salad as a refreshing meal or a delightful side dish. Happy cooking!