Smoked pink salmon salad with pumpkin

4 servings
30 min

Let's make the ingredients. if desired and tasted, the set of ingredients can be changed, but each is perfectly combined and complements each other. I clean my pumpkin, remove the seedling with seeds, peel. Cut the pumpkin flesh into cubes or small bars.

My bell pepper, so that it improves the color scheme, you can take different colors. Remove the fruit stalk with seeds from the peppers, cut it into halves of rings or straws. Onions take blue, sweet. Clean it and cut it into halves of rings.

Lubricate the refractory form with olive oil. We lay out cooked pumpkins, bell peppers and onions on it. Sprinkle a handful of fresh corn grains on top, which will give a pleasant taste to the salad, as well as make it more useful. Spray vegetables on top with olive oil. Cover the mold with foil on top. We heat the oven to 180 degrees. We put the tin with vegetables in the oven for 10 minutes.

Then we remove the foil and let the vegetables brown slightly on top, but the main thing is not to let them dry.

Cut the humpback of hot smoking into pieces, remove the skin, disassemble them into small pieces of meat, carefully removing all the bones.

honey is thick or saccharized, it must be made liquid in a water bath. But in no case should honey be melted on fire, otherwise it will lose all useful properties.

Put baked vegetables in a salad bowl. We lay out pieces of smoked pink salmon fillet on top.

Spread small tomatoes or cherry tomatoes cut into quarters or halves, sprinkle with a handful of pine nuts and sesame seeds. Sprinkle the salad with chopped parsley greens. Pour the salad over the prepared dressing.

The salad is ready. we serve it to the table. Enjoy your meal!