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Seared Salmon Salad
🇿🇦 South AfricaSalads

🐟 Seared Salmon Salad

Lightly seared salmon and avocado layered over shredded cucumber with ponzu.

FishSoySesame

Videos

How to fillet a salmon

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

Ingredients

  • •72g fillet
  • •48g avocado (6 x 8g slices)
  • •60g cucumber (shredded)
  • •30ml (2 tbsp)
  • •2g sesame seeds (toasted)

Garnish

  • •5g wasabi
  • •10g ginger

Equipment

  • Chopping board
  • •Julienne peeler
  • Sushi knife
  • Vegetable knife

Method

  1. 1Season the fillet with salt, black pepper and garlic oil.
  2. 2Send to the grill line to be lightly seared on the flat top grill.
  3. 3Make a bed of julienned cucumber in the center of a small coloured plate.
  4. 4Slice the into 6 equal pieces.
  5. 5Alternate slices of avocado and on top of the cucumber.
  6. 6Sprinkle sesame seeds over the top.
  7. 7Garnish by placing the wasabi, and ginger on the plate.
  8. 8Place a small sauce bowl with 30ml of on the plate.

Plating

Small coloured plate with small sauce bowl.

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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