I love salads with red fish, because they are nutritious, delicious and very beautiful. I recently cooked one of these – with salmon and pineapples. If desired, you can enhance the citrus flavor in it by adding a little lemon zest.
Ingredients
Step-by-step cooking recipe
Lightly salted salmon cut into thin slices.
Dry the cashews in a frying pan for a couple of minutes.
Cut the canned pineapple into small pieces.
Mix spinach, oil, lemon juice and salt.
Add salmon, pineapples, cashews and gently mix the salad.
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