- 200g fresh salmon fillet
- 2 pears, peeled and sliced
- Mixed greens (lettuce, arugula, spinach)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Chopped fresh dill for garnish
Start by marinating the salmon. Cut the fillet into thin slices and mix with olive oil, lemon juice, balsamic vinegar, and a pinch of salt. Let sit for 30 minutes.
While the salmon marinates, wash and dry the mixed greens. Arrange them on a large salad plate or bowl, ensuring the greens are evenly spread out for an attractive base.
Peel and slice the pears. Arrange the pear slices on top of the mixed greens. The sweetness of the pears complements the salmon and balances the tanginess of the dressing.
After marinating, gently place the salmon slices over the salad. Be sure not to disturb the presentation of the greens and pears, making sure it’s a visually pleasing arrangement.
Drizzle the honey over the salad and finish with a light sprinkle of pepper. The honey will add a subtle sweetness that enhances the flavors of the marinated salmon.
Garnish with freshly chopped dill for an aromatic touch. Serve immediately for the freshest taste, or refrigerate briefly to chill before serving.
