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Le Chaudron recipe
Salade épinards saumon graines
Spinach and salmon salad with toasted seeds
⏱ 15 minServes 2Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)fresh spinach
200 g (7 oz)salmon fillet
100 g (3½ oz)cherry tomatoes
1avocado
20 gpumpkin seeds
1 tbspolive oil
1 tbsplemon juice
1 pinchsalt and pepper
- 150 g (5 oz) fresh spinach
- 200 g (7 oz) salmon fillet
- 100 g (3½ oz) cherry tomatoes
- 1 avocado
- 20 g pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring water to a simmer under a steamer. Season the salmon and place it in the basket.
- Steam for 8 to 10 minutes depending on thickness, until it flakes easily but is still slightly translucent in the center.
- Let cool for 5 minutes, then flake into large pieces, removing the skin and any bones.
- Meanwhile, toast the pumpkin seeds in a dry skillet for 2 minutes, stirring, until they pop.
- Halve the cherry tomatoes and cut the avocado into thick slices; squeeze lemon over the avocado.
- Wash and dry the spinach and divide between 2 large plates.
- Arrange the warm salmon, tomatoes and avocado on top and sprinkle with the seeds.
- Whisk the oil, lemon juice, salt and pepper and dress just before serving.
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