Salmon Garden Salad

Salmon Garden Salad

by JasonCui

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Ten years ago, I came to the Shanghai International Hotel as an apprentice with a little bit of cowardice. The first cold dish I learned was the salmon garden salad. Master's words and deeds, gestures and gestures are still vivid. Today I changed to a Maori-style juice and added some dried onion crisps. I dare not say that there is a breakthrough, but the artistic conception of the year is missing. The plump belly of New Zealand King Salmon, the refreshing salad, the plump sauce, and the crisp green onions. I think Master will recognize the changes I am making now! "

Ingredients

Salmon Garden Salad

1. Slice the belly of king salmon

Salmon Garden Salad recipe

2. Cut cucumber into hob pieces, slice small tomatoes, cut small onions into rings, and put arugula in the basin

Salmon Garden Salad recipe

3. Pour the sauce, sprinkle with salt and pepper and mix well

Salmon Garden Salad recipe

4. Just mix well and serve on the plate. As an appetizer, it has a fresh taste and can be combined with any many beverages, such as sparkling water, Sauvignon Blanc, Chardonnay, Riesling, and Pinot Gris.

Salmon Garden Salad recipe

Tips:

For the ingredients, add orange flavored Zeng juice or lemon vinaigrette. Take 2 tablespoons of lemon vinaigrette (2 tablespoons of lemon juice, 5 tablespoons of olive oil, 1 teaspoon of mustard, 2 teaspoons of honey. 1g each of salt and pepper, mix all the ingredients well)

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