Serves : 4
Preparation time: 10 minutes
Cooking time : 90 minutes
INGREDIENTS
- 400 g (13 1/2 oz) fresh salmon
- 60 ml (4 tablespoons) honey
- 2 cloves garlic, minced
- 4 sprigs thyme, leaves removed
- 125 ml (½ cup) plain Greek yogurt
- 60 ml (4 tbsp.) olive oil
- 60 ml (4 tbsp.) lemon juice
- 60 ml (4 tbsp.) dill, chopped
- 4 to 6 cups Mesclun salad
- ½ red onion, thinly sliced
- 250 ml (1 cup) cherry tomatoes, halved
- 60 ml (4 tbsp.) capers
- Salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 82°C (180°F).
- In a bowl, combine honey, garlic and thyme.
- Place the salmon on a baking sheet lined with a silicone mat, season with salt and pepper, cover with the prepared mixture and bake for 90 minutes.
- Still on the baking sheet, let cool and coat the fish again with the remaining sauce.
- In a bowl, mix yogurt, olive oil, lemon juice, dill, salt and pepper. Check seasoning.
- In the Mesclun bowl, add the prepared sauce and mix.
- Add the onion, tomatoes, capers and crumbled salmon.
