Photo: Korea Ministry of Food and Drug Safety

Salmon Salad

Name: Salmon Salad
Cuisine: South Korea
Ingredients: 150 g salmon (150g); lemon (1/4 pc); 50 g balsamic sauce (50g); 30 g baby greens (30g); 0.01 g ground black pepper (0.01g); 20 g olive oil (20g)

연어샐러드

Side dish

Side dishesCourse

275kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Salmon Salad

Not spicyNo porkNo meat or alcoholGluten-freeContains: fish

Ingredients Tap an ingredient to check it off

Servings1

salmon연어(150g)
150 g
lemon레몬(1/4 pc)
balsamic sauce발사믹소스(50g)
50 g
baby greens어린잎(30g)
30 g
ground black pepper후춧가루(0.01g)
0.01 g
olive oil올리브오일(20g)
20 g

Nutrition per serving

275kcal

3.2gCarbs

33.6gProtein

14.2gFat

334.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the salmon into cubes.
Marinate the cut salmon with black pepper and lemon.
Soak the baby greens in cold water.
Drain the soaked baby greens in a sieve.
Mix the lemon and olive oil.
Add the balsamic sauce to the mixture from step ? to make the salmon salad dressing, and place the salmon and drained baby greens on a plate.

💡 TipMixing lemon and olive oil into the balsamic sauce means you do not need to add any salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.