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Ingredients: 1 - 6 oz. salmon fillet, leaf lettuce, mango, papaya, radish, red pepper, grated carrot, grated yellow zucchini, cherry tomatoes, balsamic vinaigrette, honey-garlic sauce, honey, lemon, salt.
Recipe: Place the salmon fillet over parchment paper in a baking dish. Season with salt and brush with honey-garlic sauce. Bake the salmon fillet in the oven until cooked and caramelized. Re-apply the sauce as needed. Clean the lettuce and put it in a mixing bowl. Mix some honey and lemon juice to taste in 30 ml. of balsamic vinaigrette and add the dressing in the mixing bowl. Add the other ingredients and toss well. Place the caramelized salmon fillet on top of the salad and serve. Cooking tip: You can use any tropical fruits and fresh summer dressing for this light summer entree salad.
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