Linda George's Salmon & LG Salad



  • Preheat the grill on High
  • Season the salmon with sea salt & lightly brush all over in a glass baking dish
  • ​​Add the oil & lightly brush all over
  • Place under the grill for 10 minutes
  • Preheat the oven to 360F or 180C
  • Peel & slice the ginger
  • ​Place the ginger on top of the salmon
  • Pour the soy sauce & apple cider vinegar all over the salmon
  • ​​Cover the salmon with aluminium foil
  • Place on the bottom rack for 25 minutes

​​LG Salad

  • Chop the arugula & place in a large salad bowl
  • Peel & slice the cucumbers
  • Cut the cherry tomatoes in half
  • Squeeze the lemon
  • Add apple cider vinegar, sumac, dried mint, extra virgin olive oil in the lemon juice and mix all together
  • Season the salad with some seasalt
  • Pour the dressing on the salad & mix all together 

Assyrian Dishes © ALL RIGHTS RESERVED. 


Salmon Dish

Half fillet of Salmon
4 tablespoons Low Sodium Soy Sauce
1 Ginger 
2 tablespoons Apple Cider Vinegar
Sea Salt 
Extra Virgin Olive Oil

LG Salad

Baby Cucumbers
Cherry Tomatoes
Sea Salt
Extra Virgin Oilve Oil
1/2 Lemon
2 tablespoons Apple Cider Vinegar
1 tablespoon Sumac
1 tablespoon Dried Mint