Salmon is an oily fish, and I prefer to cook it gently without extra fat, either in a fragrant simmering liquid, i.e poaching it, or in the oven, and then pair it with fresh green leaves and various other vegetables for a refreshing salad.
Preheat oven to 190 Celsiuis and bake:
Salmon fillet, 2 portions
Cook for 20 minutes, leave to cool slightly and take skin off (if not done beforehand).
Meanwhile, for the salad, mix in a bowl:
Green salad, 1 pc, leaves delicately separated into smaller pieces - this is best done using your hands and not a knife, washed drained and well using a colander (keep in between kitchen paper sheets in an air tight container in the fridge until further use)
Radishes, 4 large pcs, sliced into thin rounds using a mandolin or good knife skills (keep in cold water until further use)
Spring Onions, 4 stalks, thinly sliced diagonally
Cucumber, 1 small pc, sliced into thin rounds using a mandolin or good knife skills (keep in fridge, in air tight container until further use)
For the dressing, whisk in a bowl whisk or shake in a jar:
Horseradish cream, 1 tbsp
Rice vinegar, 1 tbsp
Olive Oil, 3 tbsp, plus more if too acidic
Salt, 1/4 tsp
Gently mix salad with the dressing right before serving, and top with the salmon. Garnish with: