Wednesday, August 15, 2007

Panfried salmon and cucumber cubes salad

Here's a simple dish that I made to photograph: Panfried salmon and cucumber cubes salad.


1. 100 g of salmon (sashimi grade), cut into small cubes measuring about 1 cm.
2. 1 Japanese cucumber, use a vegetable peeler to slice lengthwise, producing long thin strips, then cut half of the cucumber into cubes measuring about 0.5 cm.
3. half onion, cut into cubes of the size of the cucumber cubes.
4. 2 tbsp of extra virgin olive oil.
5. 1 tsp. of balsamic vinegar
6. Two stalks of coriander (cilantro) leaves.
7. a few thinly sliced carrot, shredded thinly.
8. Salt and pepper to taste.
9. For dressing: Mix 1 tbsp of lemon juice, 1 tbsp of extra virgin olive oil and 1 tbsp of balsamic vinegar in a small bowl.
1. Heat up olive oil in a pan, put in the onions followed by the salmon and cucumber cubes.
2. Fry the salmon for about 5 minutes, or until cooked.
3. Pour in the 1 tsp of balsamic vinegar and add salt and pepper.
4. Arrange the thinly peeled cucumber strip into a circle, dish the salmon from the pan into the circle.
5. Garnish with the coriander leaves and thinly shredded carrot.
6. Pour the dressing outside of the circle.

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