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photo: niftyrecipe.com Smoked Pink Salmon Salad with Broccoli and Quail Eggs

Smoked Pink Salmon Salad with Broccoli and Quail Eggs

Let’s cook tasty and nourishing a smoked pink salmon broccoli and quail eggs salad. The dish has original saturated taste and unique aroma. Such salad will be appreciated by athletes and followers of healthy nutrition, it useful and low-calorie. If you use fresh broccoli, previously boil it in slightly salted water for 5 minutes. The frozen broccoli can be fried at once, without preliminary defrosting and water blanching.

15 min
1 servings

Steps

  • 1. Wash lettuce leaves, dry from excess moisture, cut largely or tear with hands and lay out on a plate.
  • 2. Wash broccoli and sort on small inflorescences. Let's fry cabbage on olive oil to a golden shade on medium fire. At the end we’ll salt and season broccoli with black ground pepper.
  • 3. Lay out cooled down to room temperature broccoli on lettuce leaves.
  • 4. Boil quail eggs in salted water for 4-5 minutes, cool and shell. Cut the hard-boiled eggs into halves and add to salad.

  • 5. Cut smoked pink salmon into thin slices and add to other ingredients.
  • 6. Peel the red onions. Cut a half of onion with thin rings. Let's supplement salad with rings of red onions.
  • 7. Now prepare dressing. In a deep bowl combine sugar, salt, Dijon mustard, olive oil, apple vinegar and small chopped leaves of green basil. Chop the remained half of red onions into small cubes and add to dressing.
  • 8. Mix dressing for salad to homogeneous consistence. It is important that sugar and salt were completely melted.

  • 9. Let's water a smoked pink salmon broccoli and quail eggs salad with ready dressing.
  • 10. Serve salad right after preparation.

    Bon Appetite!


Salad recipes

Ingredients

  • Smoked pink salmon
    150 g
  • Broccoli
    150 g
  • Quail egg
    5 pcs
  • Red onion
    1 pcs
  • Olive oil
    3 tbsp
  • Apple cider vinegar
    1 tbsp
  • Dijon mustard
    1 tbsp
  • Sugar
    1 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Lettuce leaves
    30 g
  • Basil
    10 g

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