300g baby spinach leaves
200g salmon fillet
7 radishes rinsed and trimmed
20 cherry tomatoes
3 tbsp olive oil
3 tbsp Kalamata Papadimitriou white balsamic cream
1 tbsp ginger powder
For the dressing:
60 ml olive oil
20 ml lemon
Freshly ground pepper
Place the salmon fillet on a cutting board and gently rub its surface with the ginger, salt, and freshly ground pepper.
In a large, nonstick frying pan, heat the 3 tbsp olive oil over high heat. Sear the salmon fillet on all sides. Transfer salmon in a small baking tin lined with baking paper. Preheat oven to 180°C. Drizzle the white balsamic cream over the salmon. Wrap the baking paper over the salmon and bake for 7-8 min.
Cut the radishes in half and then in slices. Cut cherry tomatoes in half. Transfer radishes and tomatoes in a bowl with the baby spinach leaves.
In a food processor, beat together the 60 ml olive oil, lemon juice, salt, and freshly ground pepper until thick and creamy.
Remove salmon from oven when ready. Using a fork, break into uneven, bite-size pieces and let cool. Add salmon to bowl with the rest of the ingredients. Pour the dressing over the salmon salad. Serve in large, individual plates.