Honey-mustard salmon on avocado-potato-field salad

What do a bird, a field, a nut, a mouse ear or a sheep’s mouth have in common? And how does a German fairy tale come into play here?

When it comes to field salad I always have to chuckle about the different regional names that exist for that salad in German. Nüsslisalat (nut salad) in Switzerland, Vogerlsalat (bird salad) in Austria or the plain Feldsalat (field salad) in Germany. There are even more regional differences, especially in Germany, where field salad may also sometimes be called Mausohrensalat (mouse ear salad), Schafsmäuler (sheeps’ mouths) or Rapunzel (a German fairy tale), among many other variations.

Despite its different names the characteristic taste of the salad itself pretty much stays the same. I like eating it plain, only with some minced egg and a nice dressing, which is a popular starter in Switzerland.

As a main course though I enjoy to pep the field salad with something more substantial like a salmon, roasted with a honey-mustard marinade.

honey-mustard salmon on avocado-potato-field salad


for 2 servings (as a main course)

2 salmon fillets à 150 g, skinless
80 g field salad
1/2 avocado
200 g young potatoes with peel
Salmon marinade:
1 teaspoon wholegrain mustard
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon white wine vinegar
2 tablespoon lemon juice
pinch of sugar
salt & pepper

1) Preheat oven to 180 ºC.
2) Cook potatoes. After cooking, cut potatoes in halves or quarters (with peel).
3) In the meantime mix honey, lemon juice and mustard for the salmon marinade. Put the salmon in an oven-safe dish and brush marinade over salmon fillets. Roast salmon in oven at 180 ºC for about 15 minutes (or until cooked). Gently flake the roasted salmon into chunks.
4) Wash field salad. Cut avocado in chunks. Combine field salad, avocado, potatoes and roast salmon.
5) For the salad dressing mix olive oil, white wine vinegar and lemon juice. Add pinch of sugar and salt and pepper for taste. Pour dressing and toss salad.
6) Serve & enjoy.

honey-mustard salmon on avocado-potato-field salad


für 2 Portionen (als Hauptspeise)

2 Lachsfilets à 150 g, ohne Haut
80g Nüsslisalat/Vogerlsalat/Feldsalat
1/2 Avocado
200 g junge Kartoffeln mit Schale
1 Teelöffel grober Senf (mit Senfkörnern)
1 Esslöffel Honig
1 Esslöffel Zitronensaft
2 Esslöffel Olivenöl
2 Esslöffel Weissweinessig
2 Esslöffel Zitronensaft
Prise Zucker
Salz & Pfeffer

1) Den Ofen auf 180 ºC vorheizen.
2) Kartoffeln kochen. Gekochte Kartoffeln mit Schale halbieren oder vierteln.
3) In der Zwischenzeit Honig, Zitronensaft und Senf für die Lachsmarinade vermengen. Den Lachs in eine ofenfeste Form geben, mit der Marinade bestreichen bei 180 ºC ca. 15 Minuten (oder bis durch) im Ofen braten. Den gebratenen Lachs in kleinere Stücke zerteilen.
4) Nüsslisalat waschen. Avocado in Stücke schneiden. Nüsslisalat, Avocadostücke, Kartoffeln und gebratener Lachs vermengen.
5) Für das Salatdressing, Olivenöl, Weissweinessig und Zitronensaft mischen. Mit Zucker, Salz und Pfeffer abschmecken. Dressing über den Salat geben.
6) Servieren & geniessen.


  1. Really like the intro to this blog it had me intrigued!

  2. Hi Alexandra,
    This looks like a great summer meal. I love Feldsalat or here in the USA- corn salad or mache (think that’s French).
    It’s such a soft, tasty rosette that also photographs well.
    Nice to touch base with you. Are you having a good summer?