Tangy Salmon Salad (Saekomhan Salmon Salad)

Steps

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

1. Slice the salmon thinly while keeping its shape, mix sake with salt in a spray bottle, spray the salmon, and keep it in the refrigerator.
2. Season the dried cherry tomatoes with olive oil and pepper before using.
3. Tear the lettuce into bite-sized pieces, soak it with the baby greens in cold water, and drain well before using.
4. Mix the citron syrup and persimmon vinegar together and blend in a blender to finish the dressing.
5. Slice the onion thinly while keeping its shape, soak in cold water, and drain well before using.
6. Arrange all the prepared vegetables on a salad plate, fold the salmon into rose shapes and arrange them nicely, and serve with the dressing.