Pistachio and Teriyaki salmon salad

Name: Pistachio and Teriyaki salmon salad
Yield: 2 servings
Ingredients: 2 salmon; 1 can corn; 2 avocado (cut into pieces); white cabbage (finely chopped); cherry tomatoes; 0.5 lemon (juice of half a lemon); 1 teaspoon chilli powder; 1 teaspoon garlic powder; 4 tablespoon Teriyaki sauce; 2 garlic (cloves); 1 ginger (piece); salt (a pinch); pepper (a bit); olive oil (a bit); mozerella balls (a small handful); 4 tablespoon pistachio nuts (roughly chopped); Bernaise sauce

Yield2 servings

Ingredients

Directions

1
Finely chop garlic and ginger. Massage it into the salmon and pour Teriyaki and a little olive oil over. Season with a little salt and pepper.
2
Bake the salmon in the middle of the oven at 175 degrees celsius approx. for 25/30 min or until the salmon is golden.
3
Fry corn for 3 minutes in a pan with a bit of olive oil, CHILLI powder, garlic powder, salt and pepper.
4
Add cabbage, tomato, avocado . corn and mozerella to a bowl. Drizzle with fresh lemon and a bit of freshly ground pepper. Toss around.
5
Plate the salad on a plate and add the salmon on top.
6
Drizzle a bit of warm bernaise sauce on top. Then add chopped pistachio nuts on top.

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