Japanese Salmon Mango Rocket Salad
Japanese Salmon Mango Rocket Salad
Get this simple salad recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 1 serving
  • 200 grams rocket leaves (big ones)
  • ½ sweet mango
  • 50 grams smoked salmon (sliced)
  • 2 tablespoons pine nuts (toasted)
  • 20 grams Parmigianno Regianno cheese (shaved)
  • 200 millilitres Japanese soy sauce
  • 250 millilitres sugar
  • 10 millilitres rice vinegar
  • 5 millilitres sesame oil
  1. To make the dressing, add japanese soy sauce, sugar, rice vinegar, and sesame oil in a mixing bowl.
  2. Put bowl on a bain marie, and whisk until sugar is dissolved. If dressing is not thick enough, continue stiring until dressing is reduced into a slightly syrupy consistency. Leave to cool at room temperature.
  3. Cut away seed from mango, then remove skin of mango using the rim of a wine glass. Slice mango into half-centimeter thick strips.
  4. Layer 4 pieces of smoked salmon and roll to create a rose.
  5. On a bed of rocket, place sliced mango and drizzle dressing. Place rolled salmon in the middle of salad.
  6. Top with pine nuts and cheese. Serve.
  7. Serve with bread rolls.

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