Delicious Tangy Salmon Salad

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   ["Mix together in a bowl your salads, any of your choice and prefferences (in this case I used some witloof, lollo rossa lettuce and some other red leaf type of lettuce that I found in a local market.", "Separately mix the olive oil with the acetto balsamico, in a smaller bowl. You have the option of making in advance your salad dressing and storing it. The simple vinegrette contains only olive oil and acetto balsamico with a pinch of salt.", "Finely chop the tomatoes, or cut it in quarters.", "Deseed the pomegranate.", "Finally, add the chopped or sliced tomatoes and the pomegranate seeds in the salad bowl, where you already mixed together the salad, this time splashing all the content with the refined vinegrette. Salad is done!", "Now the fish! Carefully wash the salmon fillet with cold water and check it for bones. Nick the skin of the fish on a diagonal angle, so the fish will cook throughly, maybe 1 cm in depth.

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   Grate the peel of one organic lemon and squeeze it's juice.

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   Massage the salmon fillet with one pinch of salt, 1 pinch of pepper and the lemon juice and set it aside for 10 minutes.", "In a good quality pan, heat on medium to low heat a knob of butter and 2 drops of olive oil, this will prevent the butter from burning out. Put the salmon fillet in the pan, first with the skin side and let it cook, on a medium to low heat, for 2-3 minutes, then flip it. Repeat the process till it's well done. In the last round of flipping, garnish the fish with the lemon zest and add a few slices of peeled orange. The orange will caramelise in the butter.", "On a big plate, set the salad as a base, add the salmon fillet and lastly garnish it with the orange slices and some fresh mint and basil. Sprinkle a little bit of salt and pepper if needed and splash the whole arrangement with your homemade vinegrette.", "BON APPETIT!"]

* Per serving · 4 servings · Values may vary.