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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
  • Salt and pepper
  • Olive oil
CLOVER LEAF:Pieces of Sockeye Salmon, mango, Italian tomatoes, green soya beans, lemon oil salad dressing, fresh cilantro

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.

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