Tangy Salmon Salad

Ingredients

Salmon 60g, Young Leaf 20g, Dried Tomato 15g, Onion 50g, 2가지색 미니파프리카 70g 소스 : Candied Citron 30g, Persimmon Vinegar 15g, Refined Rice Wine (Sake) 100ml, Roasted Salt 0.5g

Instructions

1. 1

   Thinly slice the salmon keeping its shape, mix salt into rice wine, put in a spray bottle, and store in the fridge.

   
2. 2

   Season the dried cherry tomato with olive oil and pepper before using.

   
3. 3

   Tear the lettuce into bite-size pieces, soak together with young leaves in cold water, and drain before using.

   
4. 4

   Mix citron syrup and persimmon vinegar together and blend to finish the dressing sauce.

   
5. 5

   Thinly slice the onion keeping its shape, soak in cold water, and drain before using.

   
6. 6

   Place all the prepared vegetables on a salad plate, fold the salmon into a rose shape to plate neatly, and finish with dressing sauce.