1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.
2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.
3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.
4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.
5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.
Pour a little more dressing over and serve!
Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.
Eva Monochari
Food Blogger
