On crisp iceberg lettuce, with natural yogurt and mint
Ingredients:
- 250 g salmon fillet
- 1 teaspoon olive oil
- 1 teaspoon maple syrup
- 1/2 head iceberg lettuce
- 1/2 greenhouse cucumber
- 1 tomato
- 2 shallots
- 1 cup mint leaves
- 180 g natural yogurt
- salt, pepper
Preparation:
Remove the skin from the salmon, check for bones, and cut into 1.5 cm strips. Season with salt and pepper, coat with olive oil. Grill the salmon in a pan or bake in the oven under the grill function (high heat, about 10 minutes, on the top shelf). Towards the end of grilling, brush with maple syrup. Rinse and dry the iceberg lettuce, then shred it. Arrange on a large serving platter. Peel the cucumber, dice together with the tomato. Finely chop the shallots. Mix the vegetables with chopped mint and yogurt. Place the grilled salmon on the salad, season lightly with salt and pepper before serving.
