Chef Daniel Green’s Paprika salmon on a Lenswood apple salad



  • 1 lb salmon fillets cut into 4 portions
  • 6 cups mixed lettuce leaves
  • One Lenswood pink lady apple sliced finely and cored
  • 1 avocado sliced finely

For the dressing

  • Ratio 2/3 oil to 1/3 balsamic vinegar
  • as for every 1/2 cup add a heaped tablespoon Dijon mustard

Method (Serves 4)

  1. Seer the salmon in a nonstick pan with a little salt and pepper and no oil. Cook for 2-3 minutes on each side. Take out the pan and let rest and cool.
  2. Assemble the salad in a large bowl and mix in the dressing so you can toss well, to coat the leaves. add the salmon and serve.



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