Traditional recipes

Rocket salad with salmon and mango

Rocket salad with salmon and mango

If in my salad you will see about 2 red leaves, know that I did not fool you, but others tricked me. Initially I bought a package of Misticanza salad, meaning a mixture of baby spinach, arugula, baby red beans, but when I opened the bag there were 2 leaves of red beans and about 2-3 spinach, the rest being arugula. So I called it the Rocket Salad directly, because that was in the bag. The good part of this salad bag was that the arugula was really good, it didn't taste like grass.

Oh, yes, and after I finished eating the salad I realized I forgot to put red onions.


Salmon, health benefits

There are countless recipes for lunch, but also recipes for dinner with fish. But focusing more on fresh salmon recipes means doing more good for your health. Being full of nutrients, with antioxidant and anti-inflammatory role, salmon can reduce risk factors for many diseases.

Due to its rich content of Omega-3 fatty acids, salmon proves to be one of the most reliable allies of the heart. Research in recent years has shown that the risk of heart disease increases significantly against the disproportionate consumption of Omega-3 and Omega-6 fatty acids, with modern diets favoring the latter.

An experimental study in which several adults, men and women of different ages, ate salmon recipes twice a week brought an important ray of hope in this matter. After just four weeks, the level of Omega-3 fatty acids in the blood increased by 8-9%, thus balancing the balance between Omega-6 and Omega-3. In addition, being a good source of potassium, salmon also contributes to the regulation of blood pressure, but also the water level in tissues. Which is no small feat!

The brain, to its greatest advantage

When you choose to cook recipes with fresh salmon, you also protect the health of the osteoarticular system, but especially that of the brain. Beyond the substantial content of calcium and vitamin D, salmon also supports bone health by supporting muscle strength due to protein. Salmon provides all the amino acids, including those that serve as precursors of mood-regulating neurotransmitters. In fact, regular salmon consumption has been associated with a lower risk of depression. Largely due to these amino acids, but also Omega-3 fats, beneficial for the brain.

Salmon owes its beautiful orange hue to a special antioxidant from the carotenoid family, called astaxanthin. It has certain neuroprotective properties and together with Omega-3 acts synergistically to slow down the aging of the brain. As proof, experts recommend the consumption of salmon recipes as a measure of protection against cognitive decline and Alzheimer's disease.


Video recipe: salmon tartare with avocado and mango

Another quick recipe (as was the muscle): salmon tartare with mango and avocado, I assure you that it is surprisingly delicious even if you may find it strange to eat raw fish. I put it on the blog today because maybe you want to go shopping now on the weekend, because the ingredients aren't right all the way.

The recipe is a classic one and I made it at home after eating it as an aperitif in a restaurant. Salmon and avocado are usually used, plus some greens for appearance. I'm not a big fan of avocados, so I also introduced mango, as you can find in many other recipes.

Therefore: salmon, avocado and mango in equal amounts. Take salmon fillets, not medallion (which still has bones) as fresh as possible (hypermarkets where a lot is sold would be my destination) and prepare it on the same day. You need an avocado as ripe as possible (brown in shell) and a mango as ripe as possible (yellow-orange), I found both at a Mega Image Concept Store. If you can't find it, you can take normal avocados and mangoes and leave them on the table for a few days, because they are still cooking (just buy the fish on the day of preparation).

As greenery for a little extra flavor and color I put green onions, with a longer piece of tail, plus some valerian, both finely chopped. Add the juice from half or even a whole lemon.

Everything is prepared on the table, chopping everything and mixing them right there. It turns out very good, once you get over the thought & # 8220I eat raw fish, I eat raw fish! & # 8221. However, the tuna is eaten practically raw, only a little done on the outside, and the salmon is medium-rare. Tip from experience: cut the salmon into cubes smaller than the fruit and than I did.

34 comments

is there anything more horrible in taste than avocado?

Yes, it is a Romanian word that slanders the saffron & # 8230 & # 8230 ..

Avocado is horrible if you eat it empty.
But in a salad or a guacamole it's gorgeous :)

I don't like it, it's too greasy. I only accept it in various combinations, when it's a small part of something big. Matilda is a big fan, instead.

He doesn't have any specials. You can just put rocket or baby spinach, I took valerian because it was on offer.

if the video was meant to appeal to those who see it, I inform you that for at least one of them had the opposite effect

I'm not surprised, I've never seen a tartar that looks good. However, it is raw meat, it does not automatically seem attractive to us. It tastes good, but if you are also a fan of sushi or salmon made in medium and so on.

Flour recipe and much better making than the first try. However, some sequences are too long, such as the final mixing of the ingredients, you could proceed as in the sequence with green onions.
In my opinion, the black parts of the avocado had to be removed, they have a terrible taste.
Somewhere you wrote & # 8220play & # 8221 instead of & # 8220shell & # 8221.

Thanks, you'll cut even more blood on others.

Now I have discovered that I can insert a video camera into the kitchen furniture, above the countertop, using a tripod inserted in the cabinet as a lever.

I also gave a little flip to the film, because otherwise it was filmed at 110 degrees. I only realized now that this has an unexpected effect -> it looks like I'm clumsy.

I can only eat avocados in the guacamole system. I still have a colleague who makes avocado sandwiches, etc. I'm sick. anything other than avocado?

I don't comment on the recipe and the execution, I had no expectations, but the chopper is awful and no one should be punished for using it in this state. There is no question of a separate mincer for vegetables and meat / fish.

I mean, why use separate shredders?

nwradu:
I mean, why use separate shredders?

Cross contamination. Google it!

Alexandra: Cross contamination. Google it!

I know what you mean, but I don't think that's the case here. Otherwise I wash the knives 5 times and use about 3 different choppers, plus extra attention when working with chicken or eggs.

Jesus, what a mess! No, it doesn't have to contain pork, but still!

nwradu:
I mean, why use separate shredders?

To avoid cross-contamination. I only use different cutting boards, the knife can be washed.
It is preferable to buy Wild salmon (sockeye?). Visually, it is darker in color than the farm raised.
Capers (capers?) Go very well with salmon. I make a sauce from butter, garlic, capers, lemon juice and a little grated lemon peel, which goes super with raw salmon or baked. In my household, salmon is eaten at least 3 times a week, made in all kinds: raw, fried, baked, etc. I also make tuna, but less often it has mercury. Nush if I haven't posted before, here's what a tuna turret looks like:
https://www.instagram.com/p/x0wJFmunT0/?taken-by=divo02
I'll try your recipe too, I'm curious how the salmon goes with Mango. Thanks :)
P.S. Avocado is good with a little salt and pepper and eaten with fried mesh. :) As sushi, I recommend you try uni (sea urchin) with or without quail egg. :)

Well, I do that when I'm cooking something else. I cut the vegetables on a smaller chopper, which I wash often with the knife, I have a special area for washed and unwashed vegetables, after cutting chicken or eggs I immediately wash everything and my hands and so on.

But here we ate everything raw and mixed. They contaminated each other right in the tartar.

Alexandra: Cross contamination. Google it!

Cross contamination when to be mixed? : |

Yes, that's how it mixes, the principle remains the same, you need separate shredders. The one that was cut and the salmon and greens what will you use it for next?
If you want to educate, don't do that, you better let videos like that be made by people who know something about hygiene. The swollen and blackened chopper on the edge does not suggest that this man cooks hygienically.
I see that many people defend their incompetence and then we marvel at epidemics of e-coli and toxiinfections. It is difficult to accept that we have nothing to share in the field.

Yeah, are you Jewish, or what? Or you don't wash that shredder at all. What all cross conramination and a thousand shredders and separate stuff at 70 degrees in the dishwasher dies and his mother's contamination.
Even if you don't have a dishwasher and wash that one with detergent, something more concentrated and rough, the bacteria die at lower temperatures.

Cross contamination happens when the dishes are left in the sink for days. You can have 36485954736 shredders, if you put them on top of each other after using them when or before washing them, it's still cross contamination, so the solution is to wash them well.

From the whole recipe & # 8230 & # 8230 only mango.

I did it last night. I added a handful of basil to the greens and somehow it came naturally to the table to spread some olive paste on the fresh bread. It's ok, a lot of mixture for my taste but it went for diversity.

Raw avocado ripens faster if you put it in a bag with an apple. It works.

Are you scared of apples or why?

Correct. It is also used to accelerate the flowering of pineapple. The rest, ignorant & # 8230

Pineapple blooms by smoking.

Diana: To avoid cross-contamination. I only use different cutting boards, the knife can be washed.
It is preferable to buy Wild salmon (sockeye?). Visually, it is darker in color than the farm raised.
Capers (capers?) Go very well with salmon. I make a sauce from butter, garlic, capers, lemon juice and a little grated lemon peel, which goes super with raw salmon or baked. In my household, salmon is eaten at least 3 times a week, made in all kinds: raw, fried, baked, etc. I also make tuna, but less often it has mercury. Nush if I haven't posted before, here's what a tuna turret looks like:
https://www.instagram.com/p/x0wJFmunT0/?taken-by=divo02
I'll try your recipe too, I'm curious how the salmon goes with Mango. Thanks :)
P.S. Avocado is good with a little salt and pepper and eaten with fried mesh. :) As sushi, I recommend you try uni (sea urchin) with or without quail egg. :)

How do you say Romania? & # 8230 With cabbage, with meat & # 8230 Aaa, sarmale!

cats:
Raw avocado ripens faster if you put it in a bag with an apple. It works.

you mean & # 8211 with a banana, but it's true that it also works with apples
the idea is that many fruits remove ethylene while ripening, and ethylene in turn encourages even more & # 8220baking & # 8221
bananas remove more ethylene than other fruits while ripening.

catalinx:
Yeah, are you Jewish, or what? Or you don't wash that shredder at all. What totcross conramination and a thousand shredders and separate stuff, at 70 degrees in the dishwasher dies and his mother's contamination.
Even if you don't have a dishwasher and wash that one with detergent, something more concentrated and rough, the bacteria die at lower temperatures.

Cross contamination happens when the dishes are left in the sink for days. You can have 36485954736 shredders, if you put them on top of each other after using them when or before you wash them, it's still cross contamination, so the solution is to wash them well.

catalinx:
Yeah, are you Jewish, or what? Or you don't wash that shredder at all. What totcross conramination and a thousand shredders and separate stuff, at 70 degrees in the dishwasher dies and his mother's contamination.
Even if you don't have a dishwasher and wash that one with detergent, something more concentrated and rough, the bacteria die at lower temperatures.

Cross contamination happens when the dishes are left in the sink for days. You can have 36485954736 shredders, if you put them on top of each other after using them when or before you wash them, it's still cross contamination, so the solution is to wash them well.

Yes, the dirt on the edge is fixed from too much washing and drying, not from keeping it in dirty water. If you expose yourself in this way, you also receive criticism, even if it is difficult for us to accept them. Apart from enthusiasm and participation in household chores, I can't appreciate anything else, that's it. No fucks to give for the household displayed as culinary refinement.

The shredder is of poor quality, and after too much washing and drying in an upright position, the wood has changed color at the bottom.

catalinx: Yeah, are you Jewish, or what? Or you don't wash that shredder at all. What totcross conramination and a thousand shredders and separate stuff, at 70 degrees in the dishwasher dies and his mother's contamination.

No, it refers to cooking. For example, raw chicken should not touch other foods, because it is a carrier of various bacteria. For this reason, I only handle it with a certain shredder and with a certain knife, then I wash them.

I make sure that the raw chicken does not touch the raw vegetables that will enter a salad, for example. This means not putting the vegetables on the mincer from which I took the raw chicken, but either using another mincer or washing the original one (we have three different shapes).

I wash my hands every time I touch the raw chicken, say to rub it with some spices. Before I put that jar of spices back in place and take the next one, I wash myself well so that no chicken bacteria remain on the jar / lid. That's why it's more effective to first mix all the spices in a separate bowl and then put them on the chicken.

Similar to other meats, but chicken and pork are more sinful. What you can eat medium or raw is better.


How to prepare chicken, mango and jalapeno salad

  1. Season 400 g LaProvincia chicken breast with salt and pepper to taste, then put it on the grill or grill for 2-3 minutes on each side.
  2. After you take it off the grill, cut it into strips.
  3. Wash 1 mango fruit well baked, peel it, remove the seeds and cut it into cubes or strips.
  4. Wash 5 valerian leaves , 4 arugula leaves and 2 baby spinach leaves and put them in a bowl cut not very small.
  5. The dressing contains: the juice from 1 lemon , 2 teaspoons of honey and 2 tablespoons olive oil . Mix well until the honey dissolves almost completely, then add it over the salad of vegetables.
  6. Then add the chicken breast strips, diced mango and half a jalapeno pepper cut into cubes.

Chef's tips for chicken, mango and jalapeno salad

  • The salad can be seasoned with roasted hazelnuts, walnuts or almonds to give a crunchy note.
  • If you want the preparation not to be hot at all, you can easily remove the jalapeno pepper and add strips of bell pepper of any color.
  • Enjoy this dish with a few tortilla chips for a true Mexican atmosphere.
  • Confidently add a drop of sesame oil to the salad to enrich the taste.
  • Put the salad in a casserole, take your family and enjoy a relaxing picnic outdoors.

Colorful Mexican salad on your plate

If until now you were not sure if the combination between mango and salad is good, this recipe gives you the opportunity to find out. The answer is YES! Delicious and surprising, this salad will take you to foreign lands with taste.


How to prepare salad with chicken breast, mango and jalapeño

  1. cut 700 g chicken breast LaProvincia slices, he adds salt and pepper .
  2. Put the chicken slices in a hot grill pan. Leave them for about 5 & # 8211 10 minutes on each side, or until golden brown, over medium heat.
  3. Prepare a dressing from 2 tablespoons lemon juice and a tablespoon of olive oil.
  4. cut a mango in the squares.
  5. slices a jalapeño fire .
  6. Place on a plate 100 g baby spinach , 50 g arugula and 100 g cashew nuts.
  7. Add the chopped mango, chicken breast slices and dressing.
  8. Season with salt, pepper and enjoy a special taste!

Salmon, the fish you shouldn't miss on the table. Three recipes to try at home

Cristina Popescu

Salmon is extremely healthy, being rich in Omega 3 and Omega 6 essential fatty acids, which are known to have many benefits, including reduced cardiovascular risk.

Give up the ordinary baked salmon, with a garnish of potatoes or broccoli and try other recipes, at least as healthy and tasty.

Salmon salad with tahini

Ingredient:

1 tablespoon olive oil
1 mango
½ can of tahini sauce
1 teaspoon salt
juice of 1 lemon
1 tablespoon chopped garlic
1 tablespoon honey
150 g of salmon
1 arugula cane
½ cup of water
Heat the olive oil in a pan over medium heat. Season the salmon with salt and pepper and put it in the pan. Cook it for 4-5 minutes on both sides, doc.ro recommends.

In a bowl, mix the tahini sauce, garlic, lemon juice and honey. Then add water to turn this mixture into a salad dressing.

Happy mango. Put the arugula in a bowl, add over the cooked salmon, mango, but also the tahini sauce and serve.

Baked salmon on a bed of vegetables

Ingredient:

60 g of new potatoes
1 cup cherry tomatoes
2 hands of green beans
1 cup pitted green olives
2 tablespoons chopped garlic
600 g of salmon, filleted
½ basil pesto cane
Preheat the oven to 200 degrees Celsius. Cut the potatoes into 4, break the stalks of the cherry tomatoes and cut off the ends of the green bean pods.

Put the potatoes in a yena tray and cover them with olive oil, salt and pepper. Put them in the oven and leave them for about 45 minutes until they turn golden. Turn them elsewhere every 15 minutes.

After the potatoes turn golden, cover them with the cherry tomatoes and put the tray back in the oven, where you will leave it for another 10 minutes. After these 10 minutes, add the green beans, olives, garlic and salmon pieces. Reduce the temperature to 150 degrees and cook for another 15 minutes.

Remove the pan from the oven, place the pesto over the salmon and serve.

Salmon with garlic and honey

Ingredient:

4 pieces of salmon
salt and pepper to taste
½ teaspoon of buoy
2 tablespoons butter
4 cloves garlic, chopped
4 tablespoons honey
1 tablespoon water
2 teaspoons soy sauce
1 tablespoon lemon juice
lemon slices
Preheat the oven to 180 degrees. Meanwhile, season the salmon with salt, pepper and paprika.

Then heat the butter in a saucepan over medium heat and let it melt. Saute the garlic for a few minutes, then add the honey, water and soy sauce. After a few seconds, top with lemon juice. Then put the salmon pieces in the pan. Cook for 3-4 minutes, making sure you turn them on both sides. Arrange lemon slices around the salmon.

Take the pan off the heat and put it in the oven, where you will leave it for another 10 minutes or until the salmon acquires a pleasant crust.

Serve the salmon either with a salad, or on a bed of baked vegetables or plain rice.


Rocket salad with salmon and mango - Recipes

3-4 boiled eggs
100 g of smoked salmon
100 g of arugula salad
dill
150 g Greek yogurt
3 tablespoons horseradish with mayonnaise Univer
3 slices of toast
olive oil

We will need croutons for the salad. Cut the bread slices into cubes, put them in a tray and add olive oil, salt, then mix and put the tray in the oven at 170 ° for approx. Ten minutes.

For the dressing, mix the Greek yogurt with 3 tablespoons of horseradish with Univer mayonnaise and a pinch of salt.

Cut some of the boiled eggs into cubes and add them to a bowl. We will cut the rest into 4 and add them on top of the salad. We do the same with smoked salmon. Add a little dill, arugula, dressing and mix everything. Serve the salad in a bowl and garnish with larger pieces of eggs and salmon. If you want a little spicy taste, you can add chili.

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.


Smoked salmon salad

Good morning! As I told you, I ran to Paris. I will be here by the end of September, so there will be lighter recipes, recipes without an oven. However, I will try to show you the wonders and I will also show you some older recipes that I have not been able to publish so far.

Today, for example, I have something very simple, but especially very good.

Salmon salads can be many and varied. I made this salad with what I had in the fridge, that is: arugula, dried tomatoes preserved in olive oil, goat cheese

lettuce and smoked salmon.

I added some lemon juice. I never added oil because the tomatoes were oily.


Salmon With Fennel Salad

1. Put salmon fillets in a bowl. Add the olive oil, lemon peel and fennel seeds, making sure the fish is covered. Leave for 10 minutes. Slice the fennel, then add the lemon juice and a large knife tip of sea salt. Stir to combine, then set aside.

2. After 10 minutes, heat a grill pan over medium heat and fry the salmon for 2-3 minutes on each side.

3. Mix the lightly marinated fennel with arugula, dill and parsley. Add olive oil. Serve with salmon and lemon slices of lemon.

You have to see it too.


Exotic mango salad with avocado

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Hi! I live in the tropics! This is where I find myself when the mango starts to ripen, the avocado ends. They do not intertwine!

Hi Fabian, if you want to enjoy the recipe then you are happy, and if you feel that you do not want to combine them then do not do it. During this period I find organic Avocados and Mangoes from Spain or Peru. This recipe is created and posed in Costa Rica, where I found this combination used in recipes and suggested by a cook I met. I understand your confusion, but things change over time, and now most fruits are available even if not from the same territories.

a successful salad and perfect combination from all points of view, it turned out great and a combination of vivid and healthy colors, all you have to do is be tasted and enjoyed with pleasure with friends or family :)

It really is a salad that delights the eye and the soul!

A delicious salad :) very tasty and good looking. Thanks for the recipe. I studied your blog, and I researched all the recipes, I saved many of them, I will try them. I am happy to find so much information, it helps a lot. I live in a country (Martinique) where the notion of raw vegan does not exist :( because of this my only source of inspiration are you who write to you and share recipes and a lot of information. Thank you very much! ..and increase in everything.

Thank you Cerasela, we are glad that you liked our recipe. We are waiting for other opinions and other recipes :). The internet makes the location no longer matter :), I'm glad to find out about Romanians living in other countries :)


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