Salmon and Liver Salad with Spaghetti

Instructions

1. 1

   Cook the spaghetti according to the package instructions. Drain and set aside.

2. 2

   Season the salmon fillet with salt and black pepper. Heat 1 tablespoon of olive oil in a pan over medium heat and cook the salmon for about 4-5 minutes on each side, or until fully cooked. Remove from the pan and let it cool slightly before flaking it into large pieces.

3. 3

   In the same pan, add the beef liver and cook for about 3-4 minutes on each side until browned and cooked through. Remove from the pan and slice into thin strips.

4. 4

   In a large bowl, combine the lettuce, cooked spaghetti, flaked salmon, and sliced liver.

5. 5

   In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon of olive oil, Dijon mustard, salt, and black pepper to taste.

6. 6

   Drizzle the dressing over the salad and toss gently to combine.

7. 7

   Serve the salad immediately, garnished with additional black pepper if desired.