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Cooking Time
30 min
Serves
3
Difficulty
Categories
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Exquisite Salad with Salmon and Avocado: Focus on Asian Motifs We present to your attention an unusual salad with salmon and avocado, which will become a real centerpiece of any festive table. The Asian notes in this dish will bring an atmosphere of exoticism and sophistication to your dinner.
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Serves:
Avocado - 2 pc
Cucumber - 4 pc
Salad - 250 g
Salmon fillet - 300 g
Vegetable oil - to taste
Black pepper - to taste
Salt - to taste
Ginger - to taste
Soy sauce - 2 tbsp
Vegetable oil - 2 tbsp
rice vinegar - 1 tbsp
1
To make the dressing, grate the ginger on a fine grater, squeeze out all the juice through a strainer and mix it with all the other ingredients.
2
Peel the avocado. Cut the pulp into cubes with a side of 2 cm and mix with the dressing. Peel the cucumbers, cut them in half, remove most of the seeds with a spoon, cut the flesh crosswise into slices 1 cm thick, add salt and add to the avocado. Add seaweed there.
3
Cut the salmon fillet into rectangular pieces 4–5 cm wide. Salt, pepper and brush with vegetable oil. Heat a non-stick frying pan and fry the fish pieces in a dry frying pan, baking each side for 20 seconds. The middle of each piece should remain raw!
4
Place the fish on a board, cut crosswise with a sharp thin knife into slices 1 cm thick. Arrange the salad on plates in mounds, place salmon slices on each mound, drizzle with dressing, sprinkle with sesame seeds and serve.
Serves:
Fat
175
Carbs
99
Protein
87
Kcal
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