Salad with poached salmon fillet and orange dressing

Name: salad with poached salmon fillet and orange dressing
Total time: 25 min
Yield: 4
Ingredients: 500 gram salmon fillet thawed; 7 deciliter fish stock from tablet or fish fond; 200 milliliters White wine; 2 tablespoon pine nuts; 1 avocado peeled and sliced; 1 tablespoon lemon juice; 75 gram young leaf lettuce; 2 tablespoon orange juice; 2 tablespoon olive oil; 1 mespoint ground coriander ketoembar; 1 mespoint ground cumin djinten; salt and freshly ground pepper

Try this salad with poached salmon fillet and orange dressing.

Ingredients

500 gram salmon fillet thawed
7 deciliter fish stock from tablet or fish fond
200 milliliters White wine
2 tablespoon pine nuts
1 avocado peeled and sliced
1 tablespoon lemon juice

75 gram young leaf lettuce
2 tablespoon orange juice
2 tablespoon olive oil
1 mespoint ground coriander ketoembar
1 mespoint ground cumin djinten
Salt and freshly ground pepper

Kitchen Stuff

hand blender or food processor

Directions

Cut the salmon fillet into wide strips.
Bring the stock and wine to the boil in a low pan. Place the fish in the pan with a slotted spoon and poach the salmon for about 6 minutes.
Store 2 tablespoons of the poaching liquid.
Scoop the fish out of the pan onto kitchen paper.
Roast the pine nuts in a dry, hot frying pan until golden brown.
Drizzle the avocado with lemon juice.
Divide the lettuce over 4 plates. Arrange the salmon and avocado on it.
Mix the ingredients for the dressing.
Add 2 tablespoons of poaching liquid.
Sprinkle the dressing over the salad. Sprinkle the dish with the pine nuts.