Green Salad with Seared Salmon

Ingredients

Salad

• 300 g Salmon Filet (Skin On / PBO)
• Salt and Pepper (To Taste)
• 75 g Red Lettuce (Cleaned)
• 50 g Kale (Cleaned)
• 50 g Arugula (Cleaned)
• 30 g Edamame (Shelled)
• 30 g Sugar Beets (Roasted and Diced)
• 20 g Red Radish (Sliced)
• 40 g Cherry Tomatoes (Halved)
• 50 g Arla Feta Cheese (Crumbled)

Dressing

• 125 g Castelvetrano Olive Oil
• 75 g Distilled White Vinegar
• 30 g Dionysus Raspberry Syrup
• Salt and Pepper (To Taste)
• 3 g Parsley (Chopped)
• 10 g Lemon Juice
• 1 g Lemon Zest

Procedure

1. In a large bowl, add all the cleaned greens and place in the chiller to cool.
2. Make the dressing by mixing all dressing ingredients and whisking until salt is dissolved. Keep chilled until ready to use.
3. Season the salmon with salt and pepper. Heat a pan to medium-high heat, drizzle with oil, and place the salmon in the pan. Sear for 2 minutes per side. Remove the salmon and keep warm.
4. Toss mixed greens with dressing until all leaves are lightly coated. Place in a bowl and top with the remaining ingredients. Place the salmon on top and serve immediately.