Japanese｜Seafood｜Spring｜Vegetables｜スモークサーモンとわかめの粕サラダ
Smoked Salmon and Wakame Salad with Sake Lees Dressing
Culinary Studio Culinary Art 2007.Mar.
Ingredients
| Smoked salmon | 60g - Cut into 3cm pieces |
| Tuna | 1 small can - Lightly drained of oil |
| Cucumber | 1 piece - Thinly sliced |
| Fresh wakame seaweed | 50g - Cut into 2cm pieces, blanch in hot water, cool in cold water, and drain |
| (For salted wakame) | 25g - Rinse and drain |
Seasoning Paste
| Sake lees | 70g (adjust to taste) |
| Minced onion | 2 tsp |
| Minced shiso leaves | From 3 leaves |
| Vinegar | 1 tbsp |
| Sugar | 1 tsp |
| Salt | 1/3 tsp |
Garnish
| Sliced lemon | - |
| Thinly sliced daikon radish (1mm) | - |
Instructions
- Heat sake lees in a hot water bath and mix until smooth. Add the remaining seasoning ingredients to make the seasoning paste.
- Toss the smoked salmon, wakame, and other ingredients with the paste from step 1, mixing gently.
- Plate the mixture on top of a slice of lemon and serve with crisp, water-soaked daikon slices as a garnish.