Crunchy Salmon Salad With Tatsoi Recipe
Ingredients
| 25 g unsalted peanuts, roughly chopped | ||
| Sesame seeds | 2 Teaspoon | |
| Fennel seeds | 2 Teaspoon | |
| 85 g bag salad with tatsoi | ||
| 160 g pack hot-smoked salmon, broken into large flakes | ||
| 225 g cucumber, deseeded and cut into small dice | ||
| 20 g pack fresh coriander, roughly , chopped | ||
| 1 small clove of garlic, crushed | ||
| 2 shallots, finely sliced half | ||
| Red chilli | 1 Small, deseeded | |
| 2.5cm piece of fresh root ginger, peeled and grated | ||
| Sesame oil | 2 Tablespoon | |
| Rice wine vinegar | 1 Tablespoon | |
| Dark soy sauce | 1 Tablespoon | |
| Clear honey | 1 Tablespoon | |
| Juice of 1 lime | ||
Directions
MAKING
1) Take a frying pan and add the sesame, fennel and peanuts to it.
2) Dry fry them over heat until they become golden brown in color.
3) Remove from pan and allow to cool.
4) Take a large bowl and flake the salmon in it.
5) Add the cucumber, shallots, coriander and garlic along with the roasted seeds and nuts.
6) Remove and split them into two.
7) Add some filling to each half of pitta.
8) Add cucumbers and tomatoes to them.
9) Take a small bowl and combine the ginger, chili, honey, vinegar, soy sauce, sesame oil and lime together.
FINALIZING
10) Take two re-usable plastic containers.
11) Divide the salad leaves into two portions and put them into the containers.
12) Add the salmon mixture o top of each.
13) Take separate small pots for placing the dressing.
14) Chill in refrigerator.
SERVING
15) Drizzle the dressing and serve.
1) Take a frying pan and add the sesame, fennel and peanuts to it.
2) Dry fry them over heat until they become golden brown in color.
3) Remove from pan and allow to cool.
4) Take a large bowl and flake the salmon in it.
5) Add the cucumber, shallots, coriander and garlic along with the roasted seeds and nuts.
6) Remove and split them into two.
7) Add some filling to each half of pitta.
8) Add cucumbers and tomatoes to them.
9) Take a small bowl and combine the ginger, chili, honey, vinegar, soy sauce, sesame oil and lime together.
FINALIZING
10) Take two re-usable plastic containers.
11) Divide the salad leaves into two portions and put them into the containers.
12) Add the salmon mixture o top of each.
13) Take separate small pots for placing the dressing.
14) Chill in refrigerator.
SERVING
15) Drizzle the dressing and serve.
Chef
