Garlic Salmon Salad
2 servings
15 minutes
Garlic salmon salad is a refined combination of fresh vegetables, tender lightly salted salmon, and a spicy sauce based on garlic and mustard. This recipe draws inspiration from Russian cuisine, where hearty yet light dishes filled with natural flavors are loved. Crispy Beijing cabbage, fresh green salad, and juicy tomatoes pair wonderfully with aromatic salmon, while quail eggs add tenderness. Green beans give the salad a light texture and additional benefits. A special touch is the garlic sauce that makes the dish's flavor bright and rich. This salad is perfect for both everyday menus and festive tables, delighting with its harmony of flavors and freshness of ingredients.
1
We put the eggs to boil. (I took quail eggs, but regular 2-3 will also work)
- Quail egg: 6 pieces
2
We are preparing the sauce in a blender. Add mayonnaise, peeled garlic, mustard, water, olive oil, soy sauce, and lemon juice. Blend until smooth.
- Mayonnaise: 3 tablespoons
- Garlic: 2 cloves
- Mustard: 1 teaspoon
- Water: 1 tablespoon
- Olive oil: 1 teaspoon
- Soy sauce: 1 teaspoon
- Lemon juice: to taste
3
We cut the leaves of cabbage and lettuce.
- Napa cabbage (pak choi type): 150 g
- Green salad leaves: 50 g
4
I used frozen green beans (pods 2-3 cm long), steamed them, but you can heat them any way you like (but it's better not to fry in a pan with oil).
- Green beans: 100 g
5
We cut the tomatoes into small pieces. We cut the quail eggs into 4 parts. We cut the salmon into cubes.
- Tomatoes: 1 piece
- Quail egg: 6 pieces
- Lightly salted Atlantic salmon: 50 g
6
We place everything on a plate and pour the sauce on top. (It's better in the order I wrote).
7
Sprinkle with dill.
- Dill: to taste
