I am often identifying myself with a magpie, constantly attracted to the shiny and colorful side of life. And it was the case here, I must admit that the photos of this recipe really captured my eyes (and my taste buds). I instantly wanted to know how I could make my own or where could I have it.
INGREDIENTS
- 4 cups cherry tomatoes
- ¼ cup plus 1 tablespoon minced onion
- 2 teaspoons olive oil
- 1 teaspoon sea salt
- 2 tablespoons brown sugar
- 1 tablespoon Spanish paprika
- 1 teaspoon finely minced fresh thyme
- ¼ teaspoon cayenne powder
- 4 salmon fillets
- 2 tablespoons thinly sliced basil leaves
- 2 tablespoons chopped fresh tarragon
For the salad:
- 2 tablespoons apple cider vinegar
- 1 tablespoon liquid honey
- 1 teaspoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 3 tablespoons olive oil
- Sea salt and fresh cracked pepper, to taste
- 8 cups of lettuce leaves
For the complete recipe and more gorgeous, mouth-watering photos visit TheEndlessMeal
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