Avocado and salmon salad with marinated radishes and pomegranate and coriander vinaigrette
H ier comes a glorious representative from my much beloved department" salads to eat ". Because as the man always says: Only green, cold, woody spirals on the plate just do not make you happy. (Incidentally, he has a very divided relationship with rocket.) Well. You can do something about that! For example with salmon, avocado, green beans, egg and an exciting dressing. Sweet and sour marinated radishes come into play as a highlight. And then, from a clear salad plate is a real exciting dinner. Are we in business?
Incidentally, the recipe is for the Union for the promotion of oil and protein crops e. V. emerged. Together with Hanna, Steph and Petra, a delicious and varied 4-course-spring-menu with rapeseed oil was released. You can find this in a recipe brochure as of May 9th as an add-on in the magazine Lecker . Look through it when you're at the kiosk - it's really pretty. And those who first think of biodiesel in rapeseed oil can now quickly expand their culinary horizons:
The small rapeseed oil customer in 23 seconds
Rapeseed botanically to the genus "cabbage" (yes really!), was cultivated already 2,000 years ago in India and was already well known to the Romans as food and lamp oil. Today rapeseed is widely cultivated in Germany. Therefore, in spring you can admire everywhere the "rape festival" - the wonderful bright yellow blooming fields are a real feast for the eyes. Rapeseed oil is pressed from the seeds and offered in two different versions: Refined rapeseed oil is the all-rounder in the kitchen. With its neutral taste it is a good stage for the aroma of the other ingredients. It is very heat-stable and makes in all cooking methods in the kitchen (yes, even when frying). Cold-pressed rapeseed oil is the specialist for the cold kitchen. Its nutty taste goes particularly well with fresh herbs and gives an exciting touch to dressings, mayonnaise, dips or pesto. Whoever is a fan of omega-3 fatty acids, finds it in rapeseed oil in the form of alpha-linolenic acid in comparatively high quantities. All right?
Back to the food ...
The salad is perfect for several evenings (or for one, two or three luxurious office lunches, why not ?!) to prepare. The eggs and beans are precooked in a few minutes and can be stored for a few days. The pickled radishes keep themselves airtight one day in the fridge. When the hunger comes, simply fix the salad and the other ingredients on plates, stir the dressing - and off you go!
And who likes to play with food, brings for special occasions quickly put the boiled egg into an exciting shape *.Slice 1 mm thick slices and place in a bowl.
In a small saucepan, melt the sugar over a gentle heat to caramel and deglaze with the vinegar. Simmer with stirring until the caramel has completely dissolved. Then add pomegranate juice and syrup as well as coriander and salt. Allow to cool slightly and pour the marinade over the radishes. Leave to infuse for at least 1 hour, stirring occasionally.
Arrange the pickle salad on 4 plates together with 1/4, avocado, 2 slices of salmon, princess beans and half egg. Remove the radishes from the marinade and spread on the salad plates.
For the vinaigrette, whisk the remaining marinade with rapeseed oil, balsamic vinegar and mustard. Strong with salt and pepper to taste. Drizzle the vinaigrette over the salad and decorate with chives.