Lightly cooked Label Rouge Scottish salmon with caraway, baby spinach, green apple and lemon
(Serves 4) :
- 4 Label Rouge Scottish salmon portions, c. 160g
- 2 dstsps caraway seeds
- 150 g spinach
- 1 green apple
- Juice of 2 lemons
- 10 cl olive oil
- Salt, ground pepper
Preparation : 20 min
Cooking : 10 min
Cut each salmon portion into 2 or 3 slices. Season and sprinkle caraway seeds on one side.
Heat 2 dstsps olive oil in a frying pan. Put in salmon slices and cook on a gentle heat for 6 to 8 minutes without turning.
Meanwhile, prepare the vinaigrette by mixing the lemon juice in a bowl with the remaining olive oil, salt and pepper.
Wash and grate the apple, with the peel. Mix in a salad bowl with spinach leaves. Season with the vinaigrette.
Arrange the salmon on plates with the salad and serve immediately.