Side Dishes

Tangy Salmon Rose Salad

Name: Tangy Salmon Rose Salad
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 60 g Salmon; 20 g Baby greens; a few leaves Lettuce; 15 g Sun-dried tomatoes; 50 g Onion; 70 g Mini bell peppers, two colors; a little Olive oil and pepper; 30 g Yuzu marmalade (yuja-cheong); 15 g Persimmon vinegar; 100 ml Cheongju (rice wine); 0.5 g Toasted salt

새콤한연어샐러드

Thin slices of cured salmon folded into roses over baby greens, sun-dried tomatoes, onion and mini peppers, dressed with yuzu syrup and persimmon vinegar. The citrus dressing adds brightness and the chewy dried tomatoes stand in for saltiness.

📝 Step-by-Step Instructions

Slice the salmon thinly, keeping its shape. Mix the rice wine with the salt in a spray bottle, mist the salmon and refrigerate.

Season the dried tomatoes with olive oil and pepper.

Tear the lettuce into bite-sized pieces, soak with the baby greens in cold water, then drain well.

Blend the yuzu marmalade and persimmon vinegar to make the dressing.

Slice the onion thinly, keeping its shape, soak in cold water and drain.

Arrange the vegetables on a salad plate, fold the salmon into rose shapes on top and serve with the dressing.

📊 Nutrition Facts (per serving)

118.3Calories (kcal)

5.4 gCarbs

8.6 gProtein

6.9 gFat

48.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.