Ingredients

• 250 g salmon fillet
• 1 teaspoon olive oil
• 1 teaspoon maple syrup
• 1/2 head of iceberg lettuce
• 1/2 greenhouse cucumber
• 1 tomato
• 2 shallots
• 1 cup mint leaves
• 180 g plain yogurt
• salt, pepper

Preparation

1. Cut the skin off the salmon, check for bones, and cut into 1.5 cm strips. Season with salt and pepper, coat with olive oil.
2. Grill the salmon on a pan or bake in an oven with a grill function (high power, about 10 minutes, on a higher shelf). Toward the end of grilling brush with maple syrup.
3. Rinse the iceberg lettuce, dry it and shred it. Place on a larger platter.
4. Peel the cucumber and dice it together with the tomato. Chop the shallots finely. Mix the vegetables with chopped mint and yogurt.
5. Place the grilled salmon on the salad, season gently with salt and pepper before serving.