200 g of slightly salted salmon
2 Bulgarian peppers
200 grams of cherry tomatoes
lettuce leaves
ground coriander
pepper to taste
4 tbsp. l. olive oil
1.5 tbsp. l. orange juice
Slice the salmon into thin slices, cut the Bulgarian pepper into large strips. Mix olive oil in a bowl with orange juice and pepper to taste.
Put salad leaves in a salad dressing, add the Bulgarian pepper, salmon and baked cherries. Stir, fill the fields with a dressing and sprinkle with ground coriander.
