This is a regular salad at casa mia. I love salmon cooked, baked or even raw but this recipe is a good one for those who are not a big fan of the strong taste of salmon. By cooking it in the water you will get rid of the strong taste which still accounts for the vivid hue, desirable and truly delicious.

to cook the salmon

• 2 pieces of salmon fillets (approx. 250g / 8oz total)
• 1 teaspoon black peppercornsed
• 2½ teaspoons lime juice
• 2 teaspoons salted

to make the salad

• 3 tablespoons pumpkin seeds
• 100 grams of mixed salad leaves
• 1 teaspoon of lemon juice
• 1 ripe avocado sliced
• 4 radishes (sliced)

salt and pepper to taste

To cook the salmon:
Put the salmon fillets in a small saucepan and cover with hot water.
Add in the peppercorns, squeeze in the lime juice and sprinkle in the salt.
Bring it to the boil, uncovered.
Leave to cook for 7 minutes.
Then take the fillets out of the liquid.
Let cool completely.
Shred the salmon into shreddy bits and set it aside.
 
To make the salad
Put the salad leaves into a large shallow bowl.
Sprinkle with the lime juice, and toss.
Now add the salmon shreds.
Halve the avocado and remove the stone, cut it into slices on top of the salad.
Add the sliced radishes.
Sprinkle with the salt and toasted pumpkin seeds and serve with warm bread or as desired.