Preview

Clover leaf:pieces of sockeye salmon, mango, italian tomatoes, green soya beans, lemon oil salad dressing, fresh cilantro

TAPAS, Salted

Served in a pretty little black plate with straight sides, a mix of colorful salad made of Sockeye salmon, with lemony flavors.

Ingredients

Recipe for 4 persons

Sockeye salmon salad

2 Can(s)

Sockeye salmon clover leaf

1 Unit(s)

Fresh mango

2 Unit(s)

Italian tomatoes

125 Gr

Edamame (soybeans)

4 Sprig(s)

Fresh cilantro

Salad dressing

1 Tbsp

Dijon mustard

25 Ml

White balsamic vinegar

1 Unit(s)

Lemon zests

150 Ml

Olive oil

Preparation time: 25 min

Set up

Cook the soya beans in a pot of hot boiling water for 3 minutes, then drain them and cool them down in an ice and cold water bowl. Pick the leaves of cilantro. Peel the mango and cut it in cubes. Dice the tomatoes Open and drain the canned salmon.
Lemon salad dressing

In a bowl, mix the mustard and vinegar, season, add the lemon zests. Using a whisk, stir in the olive oil.
The salad

Gather all the ingredients into a bowl, add the dressing and mix gently. Keep a few cilantro leaves to finish off the plate.