Recipe for: Fusion salad with grilled salmon and avocado - photo 1
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Recipe for: Fusion salad with grilled salmon and avocado

Fusion cuisine Salads 20 min Easy 21 wyświetleń ~45.36 PLN - (0)
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Description

A light, spring salad that combines the Polish freshness of vegetables with delicate, grilled salmon and creamy avocado. A dish inspired by fusion cuisine — a simple dressing made from lime and rapeseed oil adds fresh acidity, while sesame and cilantro introduce an Asian-Mexican twist. The salad is perfect as a quick lunch or an elegant appetizer at a gathering; serve it immediately after assembling, when the fish is still warm and crispy, and the vegetables retain their freshness and crunch. A bold yet balanced flavor and attractive presentation — green avocado, pink salmon, and colorful tomatoes — make it a dish that is both delicious and visually appealing.

Ingredients Used

Ingredients (13)

Servings:
2
  • Salmon 300 g
  • Avocado 1 szt. (~200 g)
  • Arugula 80 g
  • Tomato 1.3 szt. (~150 g)
  • Red onion 50 g
  • Cucumber 0.3 szt. (~100 g)
  • Lime 1.2 szt. (~60 g)
  • Rapeseed oil 30 g
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Coriander 30 g
  • Sesame 10 g
💰 Szacowany koszt dania: ~45.36 PLN (22.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula under cold water, dry it in a salad spinner or with a paper towel (removing excess moisture). Cut the tomato into wedges (if large) or halve it (if cherry). Slice the cucumber into thin half-moons. Peel the red onion and slice it very thinly; if you want to mellow the onion's flavor, place the slices in cold water for 5 minutes, then drain. Cut the avocado in half lengthwise, twist the halves, remove the pit with a spoon, then scoop out the flesh with a spoon and cut it into cubes or slices. Place the prepared vegetables and avocado in a large bowl and set aside.

Ingredients: Arugula, Tomato, Cucumber, Red onion, Avocado
Use a cutting board and a sharp knife. A salad spinner is best for drying arugula; gently pat the leaves dry with a paper towel, do not rub hard as they will get damaged.

Sauce

2

Prepare the sauce: cut the lime in half and squeeze the juice into a small bowl (about 1 lime). Add 30 g of rapeseed oil (2 tablespoons) and 10 g of mustard (2 teaspoons). Add 1 g of salt and 1 g of pepper. Whisk vigorously with a fork or whisk for about 20–30 seconds until the sauce becomes slightly creamy and the ingredients are well combined. Taste and adjust with a bit more lime juice or salt if needed.

Ingredients: Lime, Rapeseed oil, Mustard, Salt, Black pepper
Use a small bowl and a whisk or fork. If the sauce separates, add another teaspoon of mustard and mix vigorously again — mustard helps to emulsify the oil with the juice.

Grilling fish

3

Prepare the salmon fillet: pat it dry with a paper towel, lightly salt and pepper the surface. Brush a thin layer of canola oil to prevent sticking. Heat a grill pan or a regular pan with a diameter of 26–28 cm over medium-high heat for 3–4 minutes — the pan should be hot and slightly smoking. Place the salmon skin-side down (if it has skin) and cook without moving for 3–4 minutes, until the edges of the flesh become lighter and a crispy crust forms. Flip the salmon and cook for another 1.5–2 minutes (the time depends on the thickness; a 2 cm thick fillet needs 3–4 minutes on one side and 1.5–2 minutes on the other). The fish is ready when the flesh is opaque and flakes easily with a fork — do not cook too long, as it will become dry. After removing from the pan, let it rest for 2 minutes to allow the juices to settle.

Ingredients: Salmon, Rapeseed oil, Salt, Black pepper
Use a grill pan or a non-stick pan. Use a spatula and tongs to turn the fish, do not pierce it with a fork. If the fish sticks, wait an extra minute — it should release on its own when the skin is set.

Mixing the salad

4

Pour the prepared dressing into a bowl with arugula, tomato, cucumber, avocado, and drained onion. Gently mix, lifting the ingredients with two spoons or salad tongs — mix briefly to avoid mashing the avocado. Mixing should last 15–20 seconds, until all the leaves are lightly coated with the dressing.

Ingredients: Arugula, Tomato, Cucumber, Avocado, Red onion, Rapeseed oil, Lime, Mustard, Salt, Black pepper
Use two large spoons or salad tongs to mix; do not mash the vegetables, just gently lift and toss. If the salad seems dry, add a teaspoon of lime juice.

Assembly and serving

5

On the plate, arrange portions of lettuce and gently place pieces of grilled salmon on top. Sprinkle with toasted sesame seeds (optional) and finely chopped cilantro (optional). Serve immediately, with an additional wedge of lime next to the plate for seasoning.

Ingredients: Sesame, Coriander, Lime, Salmon, Arugula
For serving, use a flat, wide plate — it will beautifully showcase the colors. Toast the sesame seeds in a dry pan for 1–2 minutes, until they start to brown slightly and become fragrant; be careful not to burn them.

Fun Fact

💡

Salmon has long been valued in northern cuisines — pairing fatty fish with a tangy dressing is a classic technique that helps balance the flavor and highlight the natural creaminess of avocado.

Best for

Szybki obiad Lekka kolacja Spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the salad immediately after assembling, while the salmon is still warm. You can add thin slices of young cucumber or green peas in the spring season for extra freshness. If serving cold, the reserved salmon can be served cold, but it is advisable to briefly warm it in a pan before serving to regain its aroma.

🥡 Storage

It's best to prepare the salad just before serving. If there are leftovers, store the leaves and dressing separately in an airtight container in the fridge for up to 24 hours; the avocado may darken—squeeze lime juice on it and store separately. The salmon can be kept in the fridge for up to 24 hours and briefly reheated in a pan before serving.

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