Salmon Salad
1.
Clean the cabbage and hot peppers, dry the salmon with a kitchen paper towel, and marinate them with salt and black pepper.
2.
Shred cabbage and green and red peppers.
3.
Heat the pan and add a small amount of olives to fry the salmon.
4.
Flip and fry until cooked through and the surface is slightly charred.
5.
After the salmon cools, it is made into small pieces along the texture.
6.
Use a peeling knife to shave the cucumber into slices for later use.
7.
Add salt, sugar, chicken essence, white vinegar, and olive oil to the cabbage and green and red peppers and stir well.
8.
Roll the cucumber into a roll.
9.
Put in the mixed cabbage salad and put salmon on top.
Tips:
1. I like the taste of cabbage directly. If you can’t accept it, you can blanch it, but don’t blanch it for too long as it will affect the taste.
2. The effect of using raw salmon is also good.