Nutrition Facts
4 servings
4
Recipe for Farfalle Salad with Salmon
Ideal for a summer lunch, this farfalle salad with salmon recipe is rich in flavors and very easy to prepare. Delicious and original, this recipe will delight your guests!
Ingredients
350 Red label salmon
2 Red onion
2 Juicing orange
1 Untreated lemon
1 Fresh chives
1 Flat-leaf parsley
2 Sesame seeds
100 Pitted black olives in the Greek style
Olive oil
Flower of Salt
1 Whole sugar
Directions
1
Preheat your oven to 180°C and place the rack in the upper position.
2
Squeeze the lemon and the oranges for juice.
3
Cook the pasta in boiling salted water, adding the orange juice, and cook according to the package instructions. Drain and set aside.
4
Cut the salmon into cubes of about 3 cm on each side.
5
Place in a baking dish, sprinkle with sesame seeds, season with salt and pepper, drizzle with a splash of olive oil, and the juice of half a lemon.
6
Bake for 5 minutes and let cool in the dish.
7
Peel and finely slice the red onions, and melt them in a pan over moderate heat with 4 tablespoons of olive oil and brown sugar. They should caramelize without burning.
8
On a cutting board, chop the herbs and finely chop the pitted black olives.
9
To finish, in a mixing bowl, combine all the ingredients, add the juice of the remaining half lemon, a drizzle of olive oil, a few turns of the pepper mill, and enjoy warm.
Ingredients
Ingredients
350 Red label salmon
2 Red onion
2 Juicing orange
1 Untreated lemon
1 Fresh chives
1 Flat-leaf parsley
2 Sesame seeds
100 Pitted black olives in the Greek style
Olive oil
Flower of Salt
1 Whole sugar
Directions
Directions
1
Preheat your oven to 180°C and place the rack in the upper position.
2
Squeeze the lemon and the oranges for juice.
3
Cook the pasta in boiling salted water, adding the orange juice, and cook according to the package instructions. Drain and set aside.
4
Cut the salmon into cubes of about 3 cm on each side.
5
Place in a baking dish, sprinkle with sesame seeds, season with salt and pepper, drizzle with a splash of olive oil, and the juice of half a lemon.
6
Bake for 5 minutes and let cool in the dish.
7
Peel and finely slice the red onions, and melt them in a pan over moderate heat with 4 tablespoons of olive oil and brown sugar. They should caramelize without burning.
8
On a cutting board, chop the herbs and finely chop the pitted black olives.
9
To finish, in a mixing bowl, combine all the ingredients, add the juice of the remaining half lemon, a drizzle of olive oil, a few turns of the pepper mill, and enjoy warm.
Notes
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