Recipe: Beetroot Kale Salad with Salmon and Orange Dressing

INGREDIENTS

FOR THE SALMON:

Salmon filets (100 g each)

1 tbsp Olive oil

Grated zest of ½ organic orange

Salt, pepper

FOR THE DRESSING:

2 tbsp Juice from ½ organic orange

3 tbsp White balsamic

3 tbsp Olive oil

tbsp Liquid honey Salt, pepper

FOR THE SALAD:

Ca. 200 g Kale (without stalk, chopped in pieces)

2 Small apples

Juice from ½ lemon

2 Cooked beetroots

40 g Almonds

100 g Feta

Allergens are marked in bold

Rinse the salmon in cold water and dry with kitchen paper. Mix olive oil, orange zest, salt and pepper in a bowl. Marinate the salmon and place in an unperforated steamer basket.

For the dressing, put all the ingredients in a screw-top jar and shake well. Season to taste with salt and pepper.

Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes.

Steam the salmon filet at 75 °C (shelf height 2) for about 8 minutes. The cooking time depends on the thickness of the fillets, the fish should still be a little glassy in the middle.

In the meantime, wash and core the apples and cut them into pieces. Sprinkle with a little lemon juice. Cut the beetroot into cubes or sticks. Coarsely chop the almonds. Add everything to the salad and mix together.

Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.