Summer Salad 3 Variations Recipe

Preheat the oven to 180°C on the hot air setting.

Wash and dry the broccoli. Cut off mouth-sized florets and make a cross-shaped incision at the stalk.

Marinate broccoli in a bowl with olive oil, salt, pepper, sugar and chilli flakes and place on a baking tray with baking paper.

Cut the bread cubes as desired and marinate with salt, pepper and thyme in the bowl, then place on the baking sheet with the broccoli.

Place the baking tray in the oven and set the kitchen timer for 20 minutes.

Wash the tomatoes, cut them in half and remove the stalks.

Cut the tomato halves into quarters or eighths, depending on their size.

Marinate the tomato pieces in a bowl with salt, pepper, sugar and olive oil.

Prepare and chop the lettuce, wash in cold water, spin dry and place in a bowl ready to marinate.

Whisk the orange juice, white wine vinegar, salt, pepper, sugar and Dijon mustard in a bowl and slowly whisk in the olive oil.

Whisk in 8 motions to make a creamy, well-emulsified salad dressing.

Alternatively, you can also prepare the dressing with a hand blender.

As an alternative to salmon, you can prepare prawns or tofu for vegetarians.

I personally like smoked tofu very much.

Wash the salmon fillet, dry it and remove the bones.

Feel for the bones with your fingertips from the head of the fillet, on the left in the picture, towards the end of the tail and remove them.

Portion the fillets into the desired size and remove the skin by cutting horizontally.

You need a sharp knife, I show you exactly how in the cooking video.

Dry the prepared salmon fillets again, season with olive oil, salt, pepper and thyme.

You can season prawns in the same way, I would just marinate tofu with a little oil and sprinkle on sesame seeds.

Put the salmon fillet or alternative programme in the oven, reduce the heat to 140°C and set the kitchen timer for 10 minutes.

Remove the broccoli and bread cubes from the oven and taste.

The vegetables should still have bite and the bread cubes may be crispy.

Remove the salmon or alternative programme from the oven.

When is the fish ready?

You can usually tell by the colouring of the fillet.

You can also pierce a fillet with a thin needle or meat fork and feel the temperature on your finger.

Marinate the leaf salad with the prepared dressing and arrange on plates.

Decorate with tomatoes, broccoli and bread cubes.

Add the salmon or the alternative (prawns, tofu) and serve quickly.

Enjoy your meal!