Marinated Salmon and Pear Salad
The sweet and salty dill-flavored oily salmon, better known as gravlax, is incredibly delicious. Pair it with a fruity salad from juicy pear slices tossed with lettuce and other veggie goodies. Add an acidic lime and orange juice dressing and enjoy.
Ingredients Needed for Marinated Salmon and Pear Salad
For the salmon:
7 ounces of salmon fillet
1 teaspoon sugar
2 teaspoons of salt
½ cup fresh dill
1 bay leaf
For the salad:
8 ounces of lettuce
salt
1 medium carrot, lengthwise and thinly sliced
2 celery sticks, chopped
1 tablespoon vegetable oil
2 teaspoons of lime juice
2 tablespoons of orange juice
1 medium pear, thinly sliced
2 tablespoons of pomegranate seeds
How to Make Marinated Salmon and Pear Salad
For the salmon:
- Add the salmon fillet to a roomy baking dish. Season it with sugar and salt. Coat it with fresh dill and place a bay leaf on top.
- Cover with plastic wrap, then marinate for 3 days in the fridge.
- Place the salmon fillet on the work surface. Remove most of the dill coating and cut the fillet into thin slices. Set aside.
For the salad:
- Add the lettuce to a bowl, season with salt and mix it in using your hands.
- Add the carrot, celery, and vegetable oil. Mix more.
- Add the lime juice, orange juice, pear, and pomegranate seeds. Mix until even. Finally, add the salmon and mix it in.