- Start with the dressing. Mix the yoghurt and chevre cheese. Taste with a little pepper.
- Place the salad on a big plate. Slice the beets and put on top of the salad. Sprinkle over the pine nuts or sunflower seeds and add a little olive oil and lemon juice.
- Grill the salmon at high temperature, approx. 3-4 mins on each side. Then afterwards you grill the spring onion. Top the salad with spring onion and salmon. Serve with the cheese cream and fresh thyme.
Dinner
Grilled Saku with Spring Onion, Beets & Chèvre Yoghurt
This refreshing recipe is sure to get all your tastebuds dancing! Get some MOWI Gourmet™ Atlantic Salmon Saku cuts for this restaurant style bistro meal.
