Endive salad with salmon skewer

Name: Endive salad with salmon skewer
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 10 g fresh ginger; 1/2 TEASPOON grated lime zest; 1 tsp (5 g) Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Salmon fillet; 75 g Endive and romaine lettuce; 3 (30 g) Chicory leaves; 50 g Avocado; 1-2 TABLESPOONS Lime juice; 1/2 TEASPOON Maple syrup; 2 wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

10 g fresh ginger
1/2 TEASPOON grated lime zest
1 tsp (5 g) Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Salmon fillet
75 g Endive and romaine lettuce
3 (30 g) Chicory leaves
50 g Avocado
1-2 TABLESPOONS Lime juice
1/2 TEASPOON Maple syrup
2 wooden skewers

Directions

1
Peel and finely grate the ginger. Mix with lime zest and 1/2 teaspoon of oil. Season with salt and pepper. Cut salmon fillet into 4 pieces, put 2 pieces of fish on each skewer and brush with the marinade.
2
Let it draw a bit. In the meantime wash and clean the salads and cut them into bite-sized pieces. Peel the avocado, cut it into slices and sprinkle with some lime juice. Mix the rest of the lime juice with salt, pepper and maple syrup.
3
Add 1/2 teaspoon of oil. Mix salads and avocado with the vinaigrette. Steam the fish skewers in a hot coated pan, covered, for 5-7 minutes. Arrange in a bowl with the salad.