Salmon Salad

Name: Salmon Salad
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some salmon; Some Fresh shell; 2 pieces Crab sticks; 1/2 Squid; Some Crab Roe Sauce; Some Round lettuce; Some cabbage; Some Purple cabbage; 1 carrot; 1 Cucumber; 1 tbsp Japanese soy sauce; 1 tsp Sushi vinegar; Some Mustard; Some Chopped onion; Some Minced Ginger and Garlic

by Mei is still

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The special flavor of Japanese seafood salad is mainly derived from seafood sauce. For daily consumption at home, you can also put more cucumber and small tomatoes without raw fish. "

Salmon Salad

1. Wash and soak the lettuce, cabbage and purple cabbage for 1 hour.

2. Prepare salmon and fresh shells.

3. Prepare squid and crab sticks.

4. Prepare 1 tbsp of Japanese soy sauce, 1 tsp of sushi vinegar, wasabi, and tobiko sauce.

5. Cut minced ginger and minced garlic.

6. Blanch the fresh shellfish, squid, and crab sticks in water for later use.

7. Adjust seafood sauce: 1 tbsp Japanese soy sauce, 1 tsp sushi vinegar, mustard, chopped onion, chopped ginger, and chopped garlic.

8. Cut the round lettuce into pieces and place it on the bottom of the salad plate. Shred cabbage, purple cabbage, carrots, and cucumbers and place them on top of the round lettuce. Cut the fresh shellfish, squid, and crab fillet into small pieces and place them evenly on various vegetable shreds. Put the salmon on the top of the soup, pour in seafood sauce and drizzle with crab roe sauce when serving.