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Grape seaweed is a fresh ingredient that provides fiber with a crunchy feeling when eaten, has gradually become a familiar ingredient for families who love Japanese dishes. Another food that provides many other nutrients is salmon, which is known to be a rich source of Omega-3 fats rich in EPA and DHA, which is good for the heart, brain, and vision. With 2 main ingredients, grape seaweed and salmon, please see how to make the super delicious salmon seaweed salad below.
- Salmon: 150g
- Fresh grape seaweed: 100g
- Purple cabbage: 80g
- White cabbage: 80g
- Orange Myrtle: 1 fruit
- Golden American lemon: 1 fruit
- So it’s hash
- Seasoning: salt, pepper, mayonnaise, mustard
How to make salmon seaweed salad
Step 1: Prepare ingredients
First of all, you need to prepare the ingredients you just bought, you grind the yellow lemon peel so that it is enough for 2 tablespoons of lemon peel, then squeeze out 2 tablespoons of lemon juice . Peel the oranges and cut them into wedges. After being washed with water, white cabbage and purple cabbage are cut. You can soak the cabbage in ice water for about 5 minutes to increase the crispiness of the cabbage.
Preliminary processing of fresh grape seaweed is very simple, you wash the grape seaweed through clean water and soak the grape seaweed for about 10-15 minutes to reduce the saltiness . Next, soak the grape seaweed in ice water for 3 minutes to reduce the fishy taste and the seaweed will be more crispy. Then take out the fresh grape seaweed and use it to process the dish in 30 minutes .
Photo: cooking with samurai
If you use fresh salmon, in this preliminary processing step, in order for the salmon meat not to be fishy, you need to dilute the salt water with 2 tablespoons of lemon juice, then put the salmon in and wash it , then pick it up. out to drain. Or you can use ginger in a pounded bowl, mix with a little white wine, then soak the salmon for about 1-2 minutes , then take it out and wash it with water. After cleaning the salmon meat, you cut the fibers to taste.
Step 2: Make salad dressing
You prepare a clean bowl, put 4 tablespoons of Mayonnaise, 1 teaspoon of mustard, ¼ teaspoon of salt, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 1 tablespoon of roasted sesame, 2 tablespoons minced dill soup and mix well.
Step 3: Mix the salad
Place cabbage, salmon and oranges in another bowl, then add 2/3 of the sauce mixture and mix well.
You put the salad you have just finished mixing on a plate. Then add the grape seaweed and the rest of the sauce and mix well. Remember to mix gently so that the grapes are not crushed. In addition, you can decorate with salmon roe to make the dish more nutritious and beautiful.
Tips to preserve fresh grape seaweed for a long time and best eat:
You should not leave fresh grape seaweed in the refrigerator or freezer because grape seaweed is very sensitive to temperatures that are too cold or too hot. Especially when exposed to sunlight, the seaweed will shrink. The ideal temperature to preserve grape seaweed is from 25 to 30 degrees , sealed in plastic bags when not in use. Usually used within 7 days to 10 days from the start of harvesting seaweed.
The color of grape seaweed may change to lighter green due to dark places, lack of photosynthesis, but the quality of grape seaweed is still guaranteed and does not change in nutritional composition.
Thus, you have added yourself a recipe that is both fresh and nutritious and does not create a feeling of being sick thanks to the cool taste of grape seaweed combined with mayonnaise, and salmon. Hope you and your family have a delicious meal.
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