Salmon with salad de 187 Kcal

Preparación

1. Place the corn cob in a pot with boiling water. Cook for 15-20 minutes until the beans are softened but not completely soft.
2. Cut thin slices of cucumber (use a vegetable grater or mandolin for best results). Break the cherry tomato in half.
3. Make a vinaigrette by mixing the olive oil, lemon juice, white vinegar, mustard and a pinch of salt and pepper. Beat well to incorporate the ingredients.
4. Heat a frying pan or grill and place the corn on top. Cook for 10 minutes per side, until the beans are browned. Use a knife to cut the corn kernels.
5. Dry the salmon with a napkin (the drier, the crunchier) and place it on the side of the skin on the same grill or hot pan. Cook for 4 minutes, then flip and cook for 4 more minutes, or at the end of your preference.
6. Serve the vegetables on a plate and add the corn grains. Pour the vinaigrette on top.
7. Place the salmon on top of the vegetables.
8. Enjoy!