Fresh Fruit Salmon Salad

Bake the salmon fillet in an oven set at 50℃ for 30 minutes or pan fry it until cooked. Dice it when cool. Set aside;
Put the mirin, sake and Japanese soy sauce in the salmon roe. Mix to season well. Set aside;
Dice the avocado, tomato, onion, Chinese pear, peach and red onion, season with honey mustard, a pinch of ground black pepper and balsamic vinegar. Set aside;
Mix red lettuce and arugula with the olive oil. Set aside;
Mix the lemon juice, lemon peel, a pinch of ground black pepper, mayonnaise and dried parsley and season the salmon dices;
From the base, put the ingredients in steps (3), (4) and (5) into the round-shaped mould layer by layer;
Finally, put the salmon roe in step (2) on the top surface.

Instructions

1.	Bake the salmon fillet in an oven set at 50℃ for 30 minutes or pan fry it until cooked. Dice it when cool. Set aside;
2.	Put the mirin, sake and Japanese soy sauce in the salmon roe. Mix to season well. Set aside;
3.	Dice the avocado, tomato, onion, Chinese pear, peach and red onion, season with honey mustard, a pinch of ground black pepper and balsamic vinegar. Set aside;
4.	Mix red lettuce and arugula with the olive oil. Set aside;
5.	Mix the lemon juice, lemon peel, a pinch of ground black pepper, mayonnaise and dried parsley and season the salmon dices;
6.	From the base, put the ingredients in steps (3), (4) and (5) into the round-shaped mould layer by layer;
7.	Finally, put the salmon roe in step (2) on the top surface.

	Arugula 5g
	Round-shaped mould
	Lemon peel, Mirin, Sake, Japanese soy sauce Adequate amount
	Balsamic vinegar 5g
	Lemon juice 5g
	Honey mustard 40g
	Olive oil 5g
	Ground black pepper 8g
	Mayonnaise 30g
	Red lettuce 5g
	(3-4 servings)
	Red onion 10g
	Peach 26g
	Chinese pears 22g
	Dried parsley 3g
	Salmon roe (seasoned ikura) 12g

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