Medium-Rare Salmon with Lemon Salad

Cook the grain medley according to the package instructions. At the end of cooking, rinse thoroughly under cold water to stop the cooking and cool it down. Drain, then keep chilled.

Place the salmon skin-side down in a pan over low heat and cook for 7 to 10 minutes depending on thickness, without flipping it. The salmon is cooked once the pale pink color reaches the middle of the fillet's thickness. Season with salt and pepper at the end of cooking.

Meanwhile, wash and cut the cucumber lengthwise, remove the seeds with a small spoon, then slice it into thin strips. Finely chop the mint leaves.

In a bowl, mix the grains, cucumber and mint, add the lemon juice and a drizzle of olive oil. Season with salt and pepper. Serve on a plate with the cooked salmon. It's ready!