Recipe - Salmon Salad With Sundried Tomato Vinaigrette

350 g Boneless fillet of salmon
125 ml Standard vinaigrette
6 Sundried tomatoes; in oil
1 Avocado
3 Cherry tomatoes
One half Lemon; juiced
Salt and pepper
Mixed greens

1 Chop the pieces of sundried tomato and puree with the vinaigrette. Peel
the avocado, slice into 12 pieces and toss with the lemon juice.

2 Cut the piece of salmon into 24 pieces. Season with salt and pepper, and
saute off in a hot frying pan in a little vegetable oil over quite hot
heat, for just three minutes on each side. Remove from the heat.

3 To assemble, toss some mixed greens in a little of the vinaigrette and
arrange in a neat pile in the centre of the plate.

4 Surround with slices of avocado and halved tomatoes. Place the slice of
sauteed salmon on top of the salad, garnish with sprigs of flat leaf
parsley and serve at once.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.