SALADE DE SAUMON AU MIEL ET AVOCAT

 



  • 400 grams ( 0,88 lbs) of salmon,
  • 2 tablespoons of honey
  • 1 teaspoon of oil,
  • 6-7 slices of lemon
  • 2 tablespoons of lemon juice
  • Salt, black pepper


For Avocado Salad:

  • 1 avocado
  • 1/2 cup of pomegranate seeds
  • 1 teaspoon of walnuts
  • 8 sprigs of parsley,
  • juice of 1/2 lemon
  • 1 tablespoon of olive oil
  • Salt, pepper


Lightly oil and heat a pan and cook the salmon for 5 minutes, skin-side down first. Then turn the other side and cook for another 3-4 minutes and set aside. Spread the lemon slices on the bottom of the baking dish. Mix honey, black pepper, lemon juice and salt and rub all over the salmon. Bake in a preheated 200 ( 392) degree oven for 10 minutes. For the avocado salad, peel the avocado and cut it into cubes. Mix with the diced pomegranate, finely chopped parsley and coarsely chopped walnuts. Mix lemon juice, olive oil, salt and pepper and drizzle over it. Take the cooked salmon on a serving plate and serve with salad.

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