Salmon Salad in Mediterranean Style
Zoe TSOI, Australian Accredited Dietitian and Health Promotion Sub-Committee of HKNA, said "Salmon is a type of oily fish which is rich in protein and omega 3 fatty acid, it reduce serum triglyceride level and thus helps to improve cardiovascular vascular health"
Ingredients (Serve 2):
| Salad leaves | 20 g |
| Cucumber, shredded | 10 g |
| Raw salmon (sashimi) | 5 thin slices |
Seasonings:
| Dill | Some |
| Peppercorns (green and red) | 3 g |
Tomato salad dressing Ingredients:
| Tomato, seeded | 1 |
| Sea salt | 1/2 teaspoon |
| Balsamic vinegar | 1 teaspoon |
| Lemon juice | Some |
| Olive oil | 5 teaspoon |
Tomato Salad Dressing Cooking Method:
| 1. | Chop the tomato and salt together. Mix well with black vinegar, lemon juice and olive oil. Set aside. |
Cooking Method:
| 1. | Wash the salad leaves, soak in iced lemon water with shredded cucumber for 20 minutes. Drain, set aside. |
| 2. | Lay the shredded cucumber all over the plate. Lay the salmon slices on top, garnish with salad leaves. |
| 3. | Sprinkle the crushed peppercorns and dill on top. Serve with a side dish of tomato dressing. |
Per Serving:
| Energy (kcal) | 59 |
| Carbohydrate (g) | 1 |
| Protein (g) | 5 |
| Fat (g) | 4 |
| Sugar (g) | 0 |
| Sodium (mg) | 19 |
Excluding salad dressing. The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Fukuoka Noodle Restaurant.
Extract from CookSmart, Issue 17
