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  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.
  • All For Fresh

    Fresh Fruit Salmon Salad

  • Author :
    • Ingredients

    • (3-4 servings)
    • Frozen certified organic Norwegian salmon fillet 150g
    • Avocado 1/2pc
    • Tomato 20g
    • Onion 10g
    • Salmon roe (seasoned ikura) 12g
    • Dried parsley 3g
    • Chinese pears 22g
    • Peach 26g
    • Red onion 10g
    • Arugula 5g
    • Red lettuce 5g
    • Mayonnaise 30g
    • Ground black pepper 8g
    • Olive oil 5g
    • Honey mustard 40g
    • Lemon juice 5g
    • Balsamic vinegar 5g
    • Lemon peel, Mirin, Sake, Japanese soy sauce Adequate amount
    • Round-shaped mould