Assyrian Dishes © ALL RIGHTS RESERVED. 

Linda George's Salmon & LG Salad

Ingredients

Directions

Salmon Dish

Half fillet of Salmon
4 tablespoons Low Sodium Soy Sauce
1 Ginger 
2 tablespoons Apple Cider Vinegar
Sea Salt 
Extra Virgin Olive Oil

LG Salad

Arugula
Baby Cucumbers
Cherry Tomatoes
Sea Salt
Extra Virgin Oilve Oil
1/2 Lemon
2 tablespoons Apple Cider Vinegar
1 tablespoon Sumac
1 tablespoon Dried Mint​

SALMON DISH

• Preheat the grill on High
• Season the salmon with sea salt & lightly brush all over in a glass baking dish
  
• ​​Add the oil & lightly brush all over
• Place under the grill for 10 minutes
• Preheat the oven to 360F or 180C
• Peel & slice the ginger
• ​Place the ginger on top of the salmon
  
• Pour the soy sauce & apple cider vinegar all over the salmon
  
• ​​Cover the salmon with aluminium foil
  
• Place on the bottom rack for 25 minutes
  

​​LG Salad

• Chop the arugula & place in a large salad bowl
• Peel & slice the cucumbers
  
• Cut the cherry tomatoes in half
  
• Squeeze the lemon
  
• Add apple cider vinegar, sumac, dried mint, extra virgin olive oil in the lemon juice and mix all together
• Season the salad with some seasalt
  
• Pour the dressing on the salad & mix all together