Salad with caramelized apples, lingonberries and salmon

Salmon can be replaced with smoked halibut, catfish or lightly salted mackerel - they can be laid out on a salad in regular pieces.

Ingredients

• 4 large green apples, pears available
• 150 g lingonberries or 100 g cranberries
• 200 g mini spinach leaves
• 200-300 g thin slices of lightly salted salmon fillet
• 2 tbsp. l. Sahara
• 2 tbsp. l. butter
• juice of 1 large orange
• a pinch of curry powder
• 1.5 tbsp. l. balsamic vinegar
• salt, freshly ground black pepper

Directions

1. Peel the apples, cut them lengthwise into 6-8 slices, remove the core. Cut each slice across into 3 pieces. Season the apples.
2. Heat butter, sugar and curry in a skillet, add apples and fry over high heat, stirring gently for 3 minutes. Place apples on a plate with a slotted spoon and pepper.
3. Pour vinegar and orange juice into the pan for dressing. Bring to a boil, scraping off all the fry, remove from heat.
4. Combine apples, lingonberries and spinach, drizzle with half the dressing, and arrange on bowls.
5. Roll each salmon slice into a roll. Using a sharp thin knife, cut into circles 1.5 cm thick, pepper. Spread the salmon gently over the salad, drizzle with the remaining dressing and serve.