Crispy salmon salad from Mimi !

croustillant saumon

Although we’re coming into winter, this quick, tasty recipe is ideal if you’re in the mood for fish, and can of course, be served over the spring and summer months, so keep it in mind !

Preparation: 30mins

Cooking: 50mins


– 1 thick slice of salmon (800gr)

– 1 lemon juice

– 2 onions

– 4 tomatoes

– 6 mushrooms

– 10 ‘chérie’ potatoes

– olive oil, salt, pepper, coarse salt, thyme, pink berries, mustard, balsamic+sherry vinegar, parsley, butter and lettuce


Crush the pink berries and chop the parsley. Reserve the juice of 1 lemon. Wash, peel and chop the mushrooms, then fry them in a frying pan with some olive oil and a little butter, sprinkle parsley on them and put aside.

Slice the onions and fry with sunflower oil until tender, add a little sugar, deglaze with a few drops of water. Add a dash of sherry vinegar and allow them to brown. Cook potatoes in boiling water al dente, put aside in cold water. Cut tomatoes in quarters, fry with olive oil, toss both sides and sprinkle with parsley.

Back to our potatoes; cut in two and season. In an oiled frying pan, fry until golden brown on both sides.
Chop the lettuce, in a bowl prepare a vinaigrette with 1 spoon of mustard, crushed pink berries, balsamic vinegar, lemon juice, a little water and olive oil. Notch the salmon in length on the side of the skin, insert the coarse salt and fry in a hot frying pan with olive oil, on the same side. Allow it to brown for a few minutes.
Serve and bon appetitu !


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