Thanks everyone for voting me to the top 9 on FOODBUZZ.
Salads are plenty at home but seems like they don’t always last to be captured into my blog! Therefore I decided we will do green beauty today with a dish n dash of green salmon cubes J...now I am making salmon sound liquorish!! Hehehe....I said green because, we are going to sear it with mint and camouflage them into our salad to make the world believe that it’s a green salad....ok, ok! I’ll stop goofing around J.
Let’s get to our salad and its dressing. It’s a total crunch experience with broccoli, salad onions and red bell pepper. But of course, there is the juicy minty salmon too. And the best and my favourite part - the dressing - a fine one with sour cream, mint, a splash of buttermilk and a dash of lemon juice.
Take care not to overcook the salmon...that will spoil all the fun L and we, the good people don’t want to do that! Do we??
By the way, in all my fuss making, I forgot to mention that it’s a healthy and vibrant seafood salad J...so enjoy!!
Salmon fillet - deboned and cubed
Lime juice - from ½ lemon
Fresh mint leaves - 8 sprigs
Green chilli paste - 1tbsp (optional)
Buttermilk - 2tbsps
Sour cream - 1tbsp
Yogurt - 3tbsps
Broccoli florets - 1 cup
Butter - 1tbsp
Red bell pepper - ½ julienned
Sweet corn nibbles - 1 tbsp
Salad onion - 2 sprigs chopped
Salt to season
1. Make paste out of mint leaves and rub salmon cubes with 1tbsp mint paste, 1 tsp lemon juice and salt.
2. In a bowl, whisk together the left over mint paste, green chilli paste, lemon juice, buttermilk, sour cream, yogurt and salt till a smooth sauce is obtained. Refrigerate
3. Pan sear salmon cubes at high heat for 30 seconds on each side and keep aside.
4. Heat a tablespoon of butter in the pan and sauté broccoli florets till the green colour becomes livid and alive J (I love to see that brightening up, makes me happy!)
5. Switch off heat and add chopped onion.
6. Get ready for plating J Arrange the bell pepper slices in the plate first.
7. Outline it with broccoli florets.
8. Place salmon cubes on top of bell pepper and cover it with dollops of the mint sauce dressing.
9. Sprinkle corn nibbles and we are ready to serve!!
Umm....guys, if you have some chopped black olives sitting in a spooky corner of your fridge, sprinkle some of it too....I really missed them when I made this salad L....they were totally out of stock...would have been a fine addition to the flavour.