Ingredients

For the sauce:


    Olive oil: a third of a cup

    Lemon juice: 2 tablets (about a third of a cup of juice)

    Mustard: 1 teaspoon

    Honey: half a teaspoon

    Garlic: 2 cloves (finely chopped)

    Salt, to taste

    Black pepper to taste


Spinach: 4 cups (small / baby)

Tomato: 2 pieces (chopped)

Avocado: 1 piece (pitted, chopped)

Red onions: 1/4 cup (chopped)

Olive oil: 4 tablespoons

Salmon fillet: 2 pieces

Shrimp: 300g (ready / frozen)

- Salt, to taste

- Black pepper to taste

Sesame: sprinkle (toasted)

How to prepare


    For salmon: Pour two tablespoons of oil into a frying pan, then place the latter over a medium heat. After the two salmon fillets are salted and seasoned, they are cooked (the main side of the salmon is placed on the side of the bottom of the pan), from four minutes to five of them. After the said time has elapsed, turn the two salmon slices over, and keep them on fire for another three minutes, until the two pieces of salmon are opaque.

    For shrimp: Take shrimp out of the refrigerator half an hour before the time for frying, and set aside until the ice melts. Shrimp is placed in a bowl, washed, as salted, then removed from the bowl, and washed with plain water, then drain. Wrap the shrimp in the flour before frying in a frying pan containing two tablespoons of warm vegetable oil, until fully cooked.

    Spread the other salad ingredients (avocado, tomatoes, onions and spinach) with shrimp on two plates, then place the cooked salmon piece on the surface of each plate, and spread the sesame seeds.

    For the sauce: In a bowl, mix the ingredients together, until a homogeneous sauce is formed