Ocean Flavor Salad

Name: Ocean Flavor Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g scallop; 30g salmon; A few Sushi shrimp; 1 tablespoon caviar; 1 Crab feet; 15g onion; 15g carrot; 20g Cucumber; 1/2 a spoon salt; 1/2 a spoon Lemon salad dressing; a little Sugar; a little Cooked Sesame; 2 tablespoons olive oil; 10g butter

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Open the refrigerator at my house, the most in the freezer is seafood. As a person who grew up by the sea, he loves the salty and tender taste of seafood so much that it accumulates over time and forms an unchangeable eating habit. However, the summer fishing moratorium is advanced from June to May every year, which lasts as long as three months. During this period, it is difficult to eat fresh seafood, which is really teary.
【How to save fresh food】
At this time, the refrigerator with powerful fresh-keeping function has become my "treasure box". Seafood such as caviar, scallops, salmon, sushi shrimp, etc. can be stored in the -7 degree fresh-keeping layer, and the beautiful smart refrigerator air-cooled frost-free system , It is cold enough without frosting, it is very convenient to eat and take.
Pair it with various seasonal vegetables preserved in the refrigerator to make a simple and refreshing seafood salad. After mixing, it will be chilled and chilled for better taste. It is most suitable for hot summers.

Ocean Flavor Salad

1. Prepare ingredients: Take out salmon, scallops, sushi shrimp, crab sticks, and caviar from the freezer of Midea smart refrigerator, and defrost at room temperature (or take it out of the freezer one day in advance and put it into the micro-freezer)

2. Wash the carrots, cucumbers and onions, cut into thin strips, put them in a bowl and set aside

3. Melt the butter in a non-stick pan over low heat

4. Put the diced scallops into the pan, and fry the surface quickly on high heat, then turn to low heat and fry until they are ripe

5. Take out the scallops and set aside

6. Pour olive oil in a non-stick pan, tear the salmon into small pieces by hand, put it in the pan and fry the surface on high heat, then fry on low heat until half-cooked