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Asian Salmon Salad
🇿🇦 South AfricaSalads

🥢 Asian Salmon Salad

Cubed salmon with avo crema, veg ribbon mix, cubed avo and tostadas.

FishSoy

Videos

How to fillet a salmon

Ingredients

  • •72g (cut into cubes)
  • •30g
  • •20g veg ribbon mix
  • •15ml
  • •20g fresh avo (cut into cubes)
  • •3pc tostada

Garnish

  • •1 lemon wedge
  • •1g green garnish

Equipment

  • Chopping board
  • Vegetable knife
  • Scale
  • •Julienne peeler
  • Large spoon
  • Sushi knife

Method

  1. 1Place the cubed into a bowl and pour the over the top. Set aside until needed.
  2. 2Spoon the onto a coloured small plate and flatten slightly using the back of a spoon.
  3. 3Arrange the veggie ribbons over the .
  4. 4Place the cubed avo on top of the veggie ribbons.
  5. 5Place the cubed on top of the avo, leaving some avo showing. Pour any leftover over the top.
  6. 6Place the 3 tostadas on the side of the plate.
  7. 7Garnish with a lemon wedge and finely chopped green garnish.

Plating

Small coloured plate.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

EQUIPMENT NEEDED TO PRODUCE SALAD DRESSINGsalad
SOP 9 · Food Book
Measuring Jug Large Spoon Whisk Squeeze Bottle 1.Pour the Vegetable oil into a sealable container. 2.Add the olive oil. 3.Add OB lemon juice and add the balsamic vinegar. 4.Add the White vinegar. 5.Add salt 6.Mix all the ingredients together well, ensuring that the salt is properly dissolved. 7.Seal and date. 8.Decant into a squeezy bottle for daily use. 400ml Salad oil 250ml Olive oil 150ml OB lemon juice 80ml Balsamic vinegar 120ml OB White vinegar 30g Fine table salt 2400ml Salad oil 1500ml Olive oil 900ml OB lemon juice 480ml Balsamic vinegar 720ml OB White vinegar 180g Fine table salt 1 Litre: 6 Litres: OcEan BaskEt Salad DrEsSing
EQUIPMENT NEEDED TO PRODUCE VILLAGE SALADsalad
SOP 9 · Food Book
Chopping board Cheese knife Vegetable knife Container to store the salad mix 1.Place the OB cucumber, green pepper and onion in a new colored table salad bowl, and mix together. 2.Scatter the olives around the bowl. 3.Scatter the tomatoes over the salad, creating some height. Do NOT line them up around the bowl. 4.Place the feta in the centre, on top of the salad. 5.Sprinkle the oregano over the top. 6.Place the onion ring on top of the Feta. 7.Drizzle OB Salad dressing over the salad.
SALAD DO NOTS
salad
SOP 9 · Food Book
Don’t use tomatoes that are unripe, a ripe tomato is red , has a fresh smell and is juicy when cut open. Don’t use over ripe tomatoes that are soft. Don’t use old vegetables to build the salad with. Don’t use sour cheese, checking your mise en plaice in the morning will eliminate any compromised ingredients. 15g 75%
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