It’s too hot to even consider barbecuing, let alone putting the oven on! What about a salad of poached salmon? You’re set if you pair it with some crusty bread.
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One pound of fillet of salmon
Salt
Half a cup of lemon juice
One little zucchini, chopped
Half a cup of olives, sliced
One cup of cherry tomatoes, cut in half
Two teaspoons of finely chopped basil
1/4 cup of optionally cooked lentils
1/4 cup of red onion pickles, chopped
1/4 cup of extra virgin olive oil
One tablespoon of honey
Half a teaspoon of dried mustard
Add salt to taste.
Black pepper is ground.
Place a medium-sized sauté pan on the stovetop after filling it two-thirds of the way with water. Add 1 teaspoon of salt and 2 tablespoons of lemon juice. Bring to a simmer. If necessary, add enough water to just cover the salmon after adding it. Simmer until the salmon reaches 145F for poached salmon and turns a little pink.
Using a slotted spatula, remove the fish from the water and place it aside to cool. Place the salmon on a serving dish after removing the skin and chopping it into large pieces. Gently toss to mix in the zucchini, red onion, lentils, tomatoes, basil, and olives. Whisk together the dry mustard, olive oil, remaining lemon juice, salt, and pepper to taste in a small bowl. After pouring, gently combine with the salad ingredients. 3–4 servings
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