* 4 Tablespoon(s) Balsamic Acid
* 1/2 Unit(s) chopped red onion
* 1/2 Unit(s) chopped red onion
* 2 teaspoon(s) soya Canola oil
* 1 cup(s) of strawberries washed and chopped into small pieces (150g)
* 2 tablespoon(s) chopped basil leaves
* 800 gram(s) fresh salmon fillet with skin
*Salt and freshly ground pepper to taste
*1/2 teaspoon salt
*1 Unit(s) chopped ripe tomato
Start with the vinaigrette:
1.
1. In a bowl, mix the salt with the balsamic vinegar.
2. Pour in the oil in a stream, whisking with a fork to form an emulsion.
3.
3. Add the onion, tomato, strawberries and basil leaves and mix again, integrating all the ingredients well.
4.
4. Put in the fridge and leave to rest for 1 to 2 hours. The vinaigrette will be even tastier if prepared in advance.
Prepare the salad with the tomatoes and basil leaves.
Prepare the salmon:
1.
1. Heat a grill over high heat and heat the oil.
2.
2. Grill the tranche for 3 to 4 minutes on each side and season with salt and pepper to taste.
3.
3. Serve with the strawberry vinaigrette.
