【Mustard Salmon and Mango Salad】

Overview

For the appetizers of the family banquet, some fresh fruits, vegetables, fish, etc. are usually selected and made into sashimi or salad. These appetizers mainly play a role in awakening the taste buds and stimulating appetite. Today’s mustard-flavored salmon and mango salad uses the middle part of fresh salmon as the main ingredient. This part of the salmon has particularly plump meat and is often used to make sashimi, salads and other dishes. At the same time, vegetables such as mango, cucumber, and beef cabbage are added, and supplemented with a few crispy nuts, which is healthy and low-fat. In terms of seasoning, according to my own preferences, I drew lessons from Japanese sashimi making. Mix green mustard, Japanese soy sauce, lemon juice, and freshly ground black pepper evenly, and then add a little salad dressing. It is sweet and spicy with a hint of spiciness, but not too strong. It will definitely wake up your taste buds! Personally, I feel that this salad is very delicious and should suit most people’s tastes~

Tags

• private kitchen
• afternoon tea
• western food
• summer recipes
• cucumber
• deep sea salmon
• green mustard
• japanese soy sauce
• mango
• nuts
• beef cabbage
• black pepper
• lemon juice
• salad dressing

Ingredients

Steps

1. 1 Prepare all the ingredients, roast the nuts in the oven or fry them in a pot;

   

2. 2 Cut the mango from the center of the core, then score and remove the flesh for later use;

   

3. 3 Peel the cucumber and dice it. If you don’t want too much water in the salad, you can also remove the cucumber core;

   

4. 4 Disinfect the cutting board and knives with medical alcohol first, and then take out the salmon bones (if the salmon you bought has been de-boned, skip this step);

   

5. 5 After removing the skin, dice the salmon meat. The particles should not be too small to avoid affecting the taste;

   

6. 6 After washing the beef cabbage, take the leaves and tear them into small pieces, then put all the ingredients into the container;

   

7. 7 Then add the roasted and cooled nuts;

   

8. 8 Mix green wasabi, Japanese soy sauce, lemon juice, and freshly ground black pepper evenly and pour into a container;

   

9. 9 Squeeze on some more salad dressing and mix gently with a spoon (because the fish and mango are very fragile, so please do not stir vigorously!);

   

10. 10 Serve on a plate.