Salmon garden salad

Salmon garden salad

Introduction:

"Ten years ago, I came to Shanghai International Hotel as an apprentice. The first cold dish I learned was salmon garden salad. Master's words and deeds, actions and gestures are still vivid in my mind. Today, I changed the Maori style juice and added some dried onion crisp. I dare not say that there is a breakthrough, but the artistic conception of that year has disappeared. The belly of New Zealand king salmon is plump, the salad is fresh, the sauce is plump, and the onion is crisp. I think master will recognize the changes I have made now! "

Production steps:

Step 1: slice the belly of king salmon

Step 2: cut the cucumber into hobs, slice the tomato, cut the onion into rings, and put the sesame in the basin

Step 3: drizzle with sauce, sprinkle with salt and pepper and mix well

Dragon Seal Riesling wine everlasting longing for each other: fourth step: mix well and then serve as an appetizer salad. The palate can be refreshing and can be served with any beverage, such as air bubbles, Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir.

Materials required:

New Zealand King Salmon: 150g

Tomatoes: 5

Cucumber: 1 / 2

Sesame: 50g

Onion: 1 / 2

Dried onion crisp: 10g

Salt: 1g

Black pepper: 1g

Orange juice: 2 tbsp, about 30g

Note: add orange juice or lemon oil vinegar to the ingredients. Take 2 tbsp lemon oil vinegar juice (2 tbsp lemon juice, 5 tbsp olive oil, 1 tbsp mustard, 2 tbsp honey). 1 g salt and 1 g pepper, mix all the ingredients well

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh