Smoked Sea Bream Salad with Honey Vinaigrette and Crispy Croutons

Smoked Sea Bream on Mixed Greens, Toasted Croutons, and Honey Vinaigrette
Category: Main Course
Servings: 2

Ingredients

Instructions

1. Prepare the Croutons
   Begin by toasting the bread. Slice the bread into cubes and arrange them on a baking sheet lined with parchment paper. Drizzle 15g of extra virgin olive oil over the bread, then lightly season with salt and black pepper. Place the sheet under the broiler or in a preheated oven at 180°C (350°F) for about 8-10 minutes or until the croutons are golden and crispy. Once toasted, set them aside to cool.

2. Make the Honey Vinaigrette
   In a small bowl, combine 50g of extra virgin olive oil, 25g of apple cider vinegar, and 1 teaspoon of acacia honey. Whisk vigorously until the ingredients emulsify into a smooth vinaigrette. Season with salt and black pepper to taste. Set aside.

3. Prepare the Salad Base
   Wash the arugula and mixed salad greens thoroughly, then pat dry with paper towels. Place the greens in a large serving bowl or directly on a platter to form a fresh base for your dish.

4. Prepare the Smoked Sea Bream
   If not already pre-sliced, carefully cut the smoked sea bream fillet into 2 portions. Gently arrange them over the mixed greens on your platter.

5. Assemble the Dish
   Halve the cherry tomatoes and scatter them evenly over the greens. Add the croutons on top of the salad and then gently place the smoked sea bream fillets on top of the salad mixture.

6. Final Touches
   Finish by adding the black olives around the dish for a briny contrast that complements the smoky fish. Drizzle the honey vinaigrette generously over the salad, ensuring every ingredient is lightly dressed.

7. Serve
   Serve immediately while the croutons are crisp and the salad is fresh, offering a delightful contrast of textures and flavors.

Enjoy your delicious smoked sea bream on mixed greens with toasted croutons and honey vinaigrette, a perfect light yet flavorful main course for any occasion!