Lemon Salmon Salad

Overview

Salmon is very strange. Not to mention it is rich in nutrients. I only like to eat it raw. Once cooked, it feels very fishy. This is probably because I am not very good at cooking it. Occasionally, I made this salad. I lightly pan-fried the salmon belly with the skin to make the skin crispy, and a thin layer of fish meat close to the skin just changed color. The rest of the salmon was still raw, so it was both raw and cooked. With some vegetables and lemon juice to remove the fishiness and make it fresh, the taste turned out to be very unique. Served with toasted baguette slices, it can be regarded as a super luxurious breakfast——

Tags

• snacks
• foreign cuisine
• children
• western food
• lunch
• banquet
• lemon
• olive oil
• onions
• salmon belly with skin
• black pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Take the zest from the lemon and squeeze the juice and set aside;

   

2. 2 Chop the onion into small cubes;

   

3. 3 Cut tomatoes into small dices;

   

4. 4 Cut the salmon into small strips, add a little lemon juice and marinate for 10 minutes;

   

5. 5 Put the diced onions, tomatoes and lemon zest into a large bowl, add a little lemon juice, mix well and set aside;

   

6. 6 Add an appropriate amount of olive oil to the pan, heat the pan with cold oil over low heat, add the salmon strips, skin side down, and fry until the skin changes color and the meat connected to the skin turns white.

   

7. 7 Place the vegetables on the bottom of the plate, place the fried fish fillets on top of the vegetables, sprinkle with appropriate amount of black pepper, and garnish -