Salad is a staple for those warm summer nights. Mots of the time, we stick to leafy green salads, but once in a while is good to have something different, specially something with fish. While in Portugal I copied a few recipes from magazines lying around my mum’s kitchen, and one of them was for a salad with grilled tuna, avocado and tomatoes. Brilliant.
With the recipe at hand, I went grocery shopping, and when back at home things started going south. Guess what: the avocado was over-ripe - actually black inside - so this had to be excluded. There was no tuna in our freezer but salmon is a good replacement. Also, instead of the coriander from the original recipe, there was some parsley left-over that needed eating. The egg was not in the original recipe, but I find the combination of salmon and egg a very good one. So there. In end it turned to be a very tasty summery salad even though a completely different one from the original.
Source
Inspiration from a recipe published in a magazine of a large Portuguese supermarket chain, Continente. If you can read Portuguese, the sister website has plenty of good recipes with a very good search function.
- Servings: 2
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
Ingredients
- salmon fillets: 2 pieces
- eggs: 2 pieces
- Cherry tomatoes: 300 grams
- Red onion: 1 piece
- Parsley: a handful
- Black pepper: to taste
- Sea salt: to taste
- Olive oil: 3 tablespoons, extra to brush the salmon
- Lime juice: 2 tablespoons, or a lime
Directions
- Pre-heat the oven at 190ºc.
- Brush salmon fillets with olive oil and season with salt.
- Oven-grill the salmon for 15-20 min.
- While the Salmon is grilling, halve the tomatoes, thinly slice the onion, and roughly chop the parley.
- Add a spoon of olive oil to a frying pan, or whatever amount is needed to coat the pan, and fry the eggs sunny side up.
- In a small bowl, stir together the tomatoes, onions, parsley, olive oil, lime juice, and season with salt and pepper.
- Serve in a plate with the vegetables on a side, and the egg on top of the salmon.