Ingredients

• 2 salmon fillets, each approximately 150 g
• 1/2 mix of salads
• approx. 30 g grated parmesan
• 1 spring onion (scallion)
• 100 g strawberries
• 4 tablespoons extra virgin olive oil

Sherry vinaigrette:

• 2 teaspoons mustard
• 1 tablespoon honey
• 6 tablespoons sweet sherry wine
• salt and freshly ground pepper

Preparation

1. Mix all vinaigrette ingredients in a bowl. Divide into 2 parts, add 4 tablespoons of extra virgin olive oil to one part and mix.
2. Use the second part without oil as a marinade for the salmon, coat the salmon in it and set aside in the refrigerator for about 1 hour.
3. Remove the salmon from the marinade and place it on the grill. Grill for 3-4 minutes on each side, or until cooked to your preference. During grilling, brush the salmon with the remaining marinade.
4. Mix the salad with grated parmesan, finely chopped scallion and sliced strawberries. Arrange on a plate, place the salmon on top and drizzle with the vinaigrette with added oil. Season with freshly ground black pepper.