Salmon and cherry salad

Salmon and cherry salad

Total: 20 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 462 kcal
, Fat: 30 g
, Carbohydrate: 16 g
, Protein: 30 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 tbsp harissa
¾ tsp salt
a little Tasmanian pepper
800 g wild salmon fillets (eg. MSC Sockeye)
olive oil for frying
70 g hazelnuts, coarsely chopped
½ bunch sage, finely chopped


1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
¼ tsp salt
½ tsp Tasmanian pepper
400 g celery, thinly sliced
600 g cherries, halved, pitted
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How it's done

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Whisk together the oil and harissa, season. Coat the salmon in the mixture. Heat a dash of oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, roughly pull apart with a fork. Fry the nuts and sage in the same pan for approx. 2 mins.


Combine the lime zest and juice with the oil, season. Mix in the celery and cherries with the salmon, nuts and sage.

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