Salmon fillet with cucumber and fried sage leaves
2 servings
15 minutes
This exquisite Japanese cuisine recipe combines the tenderness of salmon, the freshness of cucumber, and the crispy leaves of sage. Grilled salmon acquires an appetizing crust and rich flavor, while its light saltiness perfectly complements fresh cucumber balls soaked in refreshing lemon juice. Crispy fried sage leaves add a spicy note and textural variety, turning the dish into a true gastronomic delight. This dish can be served as a light lunch or an elegant dinner, especially paired with boiled broccoli as a side. Such harmony of ingredients reflects the Japanese philosophy of balance and simplicity, making the dish not only delicious but also aesthetically pleasing.
1
Grill the salmon fillet on a grill or grill pan, seasoning with salt and pepper to taste.
- Salmon fillet: 2 pieces
2
Fry the sage leaves in vegetable oil until they are crispy and crunchy.
- Sage leaves: 2 tablespoons
3
Cut the cucumber lengthwise into 2 parts. Scoop out the flesh in the shape of balls, drizzle the balls with lemon juice, and serve with salmon fillet and sage leaves.
- Cucumbers: 2 pieces
- Lemon juice: 1 teaspoon
4
Boiled broccoli can be served as a side dish.
