Salmon, tomato and cheese salad
Cubes of raw salmon are seasoned and tossed with cherry tomatoes, sliced red onion, Apetina (a white cheese similar to feta) and two salad dressings. Yes, two. One for the vegetables and another for the salmon.
Servings 4 people
Ingredients
- 300 grams skinless salmon fillet (10.5 oz) cut into one-inch cubes
- 1 teaspoon lemon pepper seasoning
- 200 grams Apetina (7 oz) cut into half-inch cubes
- 2 tablespoons Balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon herb salt or substitute a pinch of salt and a pinch of pepper
- 300 grams cherry tomatoes (10.5 oz) halved
- 1 red onion peeled and thinly sliced
- ⅓ to ½ cup thinly sliced scallions
- 2 tablespoons aioli
- 1 tablespoon chopped fresh dill
Instructions
- Line a plate with paper towels, spread the salmon, top with more paper towels and press to remove excess moisture. Discard the paper towels.
- Toss the salmon with salt and pepper seasoning. Cover the plate and keep in the fridge.
- Dump the Apetina into a strainer.
- Make a simple dressing by mixing Balsamic vinegar, extra virgin olive oil and herb salt (or salt and pepper).
- Place the halved cherry tomatoes, onion slices and scallions in a mixing bowl. Drizzle in the dressing and toss well.
- Add the drained Apetina, seasoned salmon and dill.
- Drizzle in the aioli and toss.
- Serve immediately.
