[mustard Salmon and Mango Salad]

Name: [mustard Salmon and Mango Salad]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Around 200g Deep sea salmon; 1 piece Mango; 1/2 root Cucumber; A few leaves Beef Cabbage; a little nut; 5g Mustard; 8~10g Japanese soy sauce; Some Lemon juice; a little Black pepper; 10ml Salad dressing

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the starter of the family banquet, some fresh fruits, vegetables, fish, etc. are usually used to make sashimi or salad. These appetizers mainly play a role in awakening taste buds and stimulating appetite.
Today’s "Mustard Salmon Mango Salad" uses the middle part of fresh salmon as the main ingredient. The salmon in this part is particularly fatty and is often used to make sashimi, salads and other dishes. At the same time, mango, cucumber, cabbage and other vegetables are added, and a little crispy nut is added, which is healthy and low-fat.
In terms of seasoning, according to my preference, I borrowed from the production of "Japanese-style sashimi". After mixing mustard, Japanese-style soy sauce, lemon juice, freshly ground black pepper, and adding a little salad dressing, the sweetness is faintly revealed. A hint of spicy, but not too aggressive, can definitely wake up your taste buds! Personally, this salad is so delicious, it should suit most people’s taste~"

[mustard Salmon and Mango Salad]

1. Prepare all the ingredients, and roast the nuts in the oven or fry them in a pot;

2. Cut the mango from the center of the core, and then draw the grid to take the flesh for later use;

3. Peel and dice cucumber. If you don’t want too much water in the salad, you can also remove the cucumber core;

4. Disinfect the cutting board and knives with medical alcohol first, and then remove the salmon thorns (if the salmon has been thorned, this step is omitted);

5. After removing the skin, dice the salmon. The particles should not be too small, so as not to affect the taste;

6. After washing the beef cabbage, take the leaves, tear off small pieces, and put all the ingredients into the container;

7. Add the roasted and cooled nuts;

8. Mix mustard, Japanese soy sauce, lemon juice, and freshly ground black pepper, and pour it into a container;

9. Squeeze some salad dressing and mix gently with a spoon (because fish and mango are very fragile, please don't stir vigorously!);

10. Serve on a plate.

Tips:
1. Be sure to choose the middle section of fresh deep-sea salmon, and the kitchen utensils used must be disinfected in advance;

2. Vegetables can also choose salad dishes, bitter chrysanthemum, etc., as long as they are not vegetables and fruits with particularly high water content, they can be added, mainly depending on personal preference;

3. The sauce can also be changed to oil vinegar sauce and so on according to your preference;

4. Eat as soon as possible after mixing well.

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[mustard Salmon and Mango Salad]

Ingredients

[mustard Salmon and Mango Salad]

Comments

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