Salmon and Shrimp Salad

Name: Salmon and Shrimp Salad
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Sweet potato; 150g Shrimp 150g; 200g tomato; 240g potato; 1 piece Mango; 50g onion; 150g Pea rice; Some salt; Some oil; a little pepper; 1 lemon

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Salad is not just eating grass. The definition of salad is broad. Most vegetables and fruits, as well as some fish, shrimp, meat and eggs, can be mixed with salad.
The salad I mixed today is for dinner. It’s full and delicious, refreshing and refreshing.
Potatoes, sweet potatoes and peas are boiled and boiled. Shrimp and salmon are fried and fried in a small amount. Then the mango and tomatoes are cut into small pieces and mixed together. The colorful looks are pleasing to the eye. The flavors of various ingredients blend with each other, which is really good.
The fruits, vegetables and seafood used here are rich in protein, vitamins, minerals and high-quality unsaturated fats. Such a generous plate is delicious and nutritious for dinner!
Ingredients: 150 grams of salmon, 150 grams of shrimp, 240 grams of potatoes, 200 grams of sweet potatoes, one mango, 50 grams of onions, 200 grams of tomatoes, 150 grams of pea rice

Salmon and Shrimp Salad

1. Prepare the ingredients: 150 grams of salmon, 150 grams of shrimp, 240 grams of potatoes, 200 grams of sweet potatoes, one mango, 50 grams of onions, 200 grams of tomatoes, 150 grams of pea rice

2. Prepare the ingredients: 150 grams of salmon, 150 grams of shrimp, 240 grams of potatoes, 200 grams of sweet potatoes, one mango, 50 grams of onions, 200 grams of tomatoes, 150 grams of pea rice, salmon slices, shelled and prawns, sprinkled with salt and pepper stand-by.

3. Cut potatoes and sweet potatoes into small cubes, cook them (put a little salt in the pot and drip a few drops of oil), remove them and set aside.

4. Then put the peas into the pot, cook them, and remove them for later use.

5. Blanch the tomatoes in a pot, peel them off, and cut into small cubes for later use.

6. Shred the onion and cut a slice of lemon for later use.

7. Cut the mango into small cubes and set aside.

8. Heat up the pot and pour a little bit of oil to heat it up, stir-fry the onion twice and sprinkle some salt.

9. Then pull the onion to the side, put the salmon and shrimp into the pot, squeeze a little lemon juice on top of the fish and shrimp.

10. The salmon can be fried on one side and turn off the heat, and then it can be served by turning it over (the other side can be blanched by the residual heat of the pot, do not fry, because the salmon is very thin, and it will become old after a long time. ).

11. In this way, all the ingredients for the salmon and shrimp salad have been processed.

12. Next, pick up some of everything on your plate, and you can start eating. Pairing with lemonade or white wine is great. This kind of dinner is unburdened and nutritious.