Ingredients

• 4 pcs salmon slices without skin
• 200 g baby spinach
• 120 g pre-cooked white polenta
• 80 g raw fresh peas
• 50 g pecan nuts
• 2 pcs lemon grass stems
• Maple syrup
• lemon balm leaves
• extra virgin olive oil
• salt

For the salad recipe with salmon, peas and polenta waffles, cut the lemon grass into round slices. Lay the salmon slices on a plate, season with oil, salt, 2 tablespoons of maple syrup and the lemon grass slices. Slice the polenta very thin, roll it out on another plate lined with baking paper, grease it with a little oil and put it in the oven at 200 ° C for 20 minutes; after 5 minutes bake the salmon slices. Wash the spinach and mix them with pecans, chopped by hand, raw peas (if you have patience, peel them: they will be more digestible), a dozen lemon balm leaves; season with a little oil and a pinch of salt. Serve the salad with warm flaked salmon slices and polenta.

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