Salmon Salad I

Cut salmon into bite-sized cubes, season with salt, pepper and juice of one lemon and cook in a frying pan in olive oil for 3 min. over medium heat.

Halve the cherry tomatoes and sauté them with the garlic cloves also in olive oil until soft – no more than 5 min. Clean the leaf lettuces and chop them whole. Cut the fennel and mushrooms into very thin slices and place them on a plate. Distribute the salmon cubes, tomatoes and garlic evenly and pour the salad dressing over them.

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