Spring Salad With Salmon & Rhubarb-Miso Dressing

By

39 likes 20 klips

A super healthy and hearty salad!

VrvFs3ubM4 Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT35M
Spring Salad With Salmon & Rhubarb-Miso Dressing

Ingredients

Serves 3
3 servings Serves

Instructions

Step 1

Boil the rhubarb for 5 min. Drain it & then blend it with the rest of the ingredients for the dressing. Add the salt last bc the miso is already salty

Boil the rhubarb for 5 min. Drain it & then blend it with the rest of the ingredients for the dressing. Add the salt last bc the miso is already salty

Step 2

Sauté the asparagus over medium-high heat with a bit of olive oil, salt & lemon pepper. Cook for a few minutes until crisp and tender. Set aside.

Sauté the asparagus over medium-high heat with a bit of olive oil, salt & lemon pepper.  Cook for a few minutes until crisp and tender. Set aside.

Step 3

Slice the salmon fillet into 9 pieces. Season them with lemon pepper & salt. Pan-fry it for about 2 min on each side. Then poach the eggs for 3 min.

Slice the salmon fillet into 9 pieces. Season them with lemon pepper & salt. Pan-fry it for about 2 min on each side.  Then poach the eggs for 3 min.

Step 4

To plate it, arrange the avocado slices, lamb's lettuce & edamame. Then add the asparagus & sprinkle some of the cooked amaranth. Add the salmon.

To plate it, arrange the avocado slices, lamb's lettuce & edamame. Then add the asparagus & sprinkle some of the cooked amaranth. Add the salmon.

Step 5

Finish it with a poached egg, some micro watercress & flowers. I like to serve the dressing on the side.

Finish it with a poached egg, some micro watercress & flowers. I like to serve the dressing on the side.

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Spring Salad With Salmon & Rhubarb-Miso Dressing

Spring Salad With Salmon & Rhubarb-Miso Dressing

By cravingsinamsterdam

A super healthy and hearty salad!

Prep Time

20 min

Cook Time

15 min

Wait Time

--

Ingredients

Serves 3

Instructions

Boil the rhubarb for 5 min. Drain it & then blend it with the rest of the ingredients for the dressing. Add the salt last bc the miso is already salty

Step 1

Boil the rhubarb for 5 min. Drain it & then blend it with the rest of the ingredients for the dressing. Add the salt last bc the miso is already salty

Sauté the asparagus over medium-high heat with a bit of olive oil, salt & lemon pepper.  Cook for a few minutes until crisp and tender. Set aside.

Step 2

Sauté the asparagus over medium-high heat with a bit of olive oil, salt & lemon pepper. Cook for a few minutes until crisp and tender. Set aside.

Slice the salmon fillet into 9 pieces. Season them with lemon pepper & salt. Pan-fry it for about 2 min on each side.  Then poach the eggs for 3 min.

Step 3

Slice the salmon fillet into 9 pieces. Season them with lemon pepper & salt. Pan-fry it for about 2 min on each side. Then poach the eggs for 3 min.

To plate it, arrange the avocado slices, lamb's lettuce & edamame. Then add the asparagus & sprinkle some of the cooked amaranth. Add the salmon.

Step 4

To plate it, arrange the avocado slices, lamb's lettuce & edamame. Then add the asparagus & sprinkle some of the cooked amaranth. Add the salmon.

Finish it with a poached egg, some micro watercress & flowers. I like to serve the dressing on the side.

Step 5

Finish it with a poached egg, some micro watercress & flowers. I like to serve the dressing on the side.

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