Summer salmon symphony salad

It seems like we have so much to do this time of year and we have to think of something quick and easy to cook. Here is a good, easy recipe that you all can do this time of year.
I do understand the need for easy but elegant dining and I have served these both as a main meal and as a side dish without salmon and for a nice presentation I add a sprig of dill placed on the salad.
Ingredients for 4 servings:
4 x 180 gr salmon fillet
300 gr papaya cubes
200 gr radishes sliced
200 gr celery sticks sliced
200 gr cherry tomatoes halves
200 gr black olives
200 gr corn from fresh boiled cob, sliced
1 tbls honey
½ lemon
salt and pepper to taste
Champagne Vinaigrette
Ingredients:
10 sprigs parsley
juice from 1/2 lemon
100 ml champagne
50 ml olive oil
50 ml truffle oil
salt and freshly ground pepper to taste

Instructions

To made the Vinaigrette bring a small pot of salted water to a boil and blanch the parsley for 1 minute. Transfer the parsley to a blender; add the lemon juice, champagne, and oils and purée. Season with salt and pepper to taste.
Place the salmon fillets in a baking dish and season with lemon juice, salt and pepper and brush with honey. Bake the salmon fillet in the 200C oven for 8-10 min or until cooked and caramelized. Add the Vinaigrette in the mixing bowl. Add the other salad ingredients and toss well. Place the caramelized salmon fillet on top of the salad and serve.

Cooking tip: You can use any tropical fruits for this light summer entree salad. Pin It Now!