Persimmon vinegar and citron syrup gave it a refreshing taste, and dried tomatoes replaced the salty chewy taste.
Calories
118kcal
Carbs
5.4g
Protein
8.6g
Fat
6.9g
Sodium
48.1mg
Ingredients
Main
Others
Salmon 60g, Young Leaf 20g, Dried Tomato 15g, Onion 50g, 2가지색 Mini Bell Pepper 70g Sauce : Candied Citron 30g, Persimmon Vinegar 15g, Refined Rice Wine (Sake) 100ml, Roasted Salt 0.5g
Nutrition Facts
Per 100g of main ingredientsSalmon
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Young Leaf
- Rich in iron (7mg) — helps your blood carry oxygen
- Rich in calcium (300mg) — a key building block of bones and teeth
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Thinly slice the salmon keeping its shape, mix salt into rice wine, put in a spray bottle, and store in the fridge.
🔍Season the dried cherry tomato with olive oil and pepper before using.
🔍Tear the lettuce into bite-size pieces, soak together with young leaves in cold water, and drain before using.
🔍Mix citron syrup and persimmon vinegar together and blend to finish the dressing sauce.
🔍Thinly slice the onion keeping its shape, soak in cold water, and drain before using.
🔍Place all the prepared vegetables on a salad plate, fold the salmon into a rose shape to plate neatly, and finish with dressing sauce.