Warm salad with salmon and unagi sauce
1 serving
15 minutes
Warm salad with salmon and unagi sauce is a harmony of textures and flavors, combining tender salmon, crunchy vegetables, and a spicy Eastern sauce. This dish incorporates elements of Japanese and European cuisine, creating a perfect balance between freshness and richness. The sesame-crusted salmon gains a golden crust and nutty aroma, while the sautéed vegetables add depth of flavor to the salad. The unagi sauce adds a sweet-salty caramel note, turning the dish into a gastronomic delight. Such a salad is suitable as a light standalone dish or an elegant appetizer that can impress guests with its exquisite taste and presentation.
1
Cut bell pepper, red onion, and leek into strips and sauté in sesame oil with soy sauce.
- Bell pepper: 20 g
- Red onion: 10 g
- Leek: 10 g
- Sesame oil: 8 ml
- Soy sauce: 10 ml
2
We cut the cucumber into strips, tear the salad, and add it to the fried vegetables.
- Cucumbers: 20 g
- Iceberg lettuce: 10 g
3
Cut the salmon into several slices, dip in soy sauce and coat with sesame, then fry in a pan until cooked.
- Salmon: 70 g
- Soy sauce: 10 ml
- Sesame seeds: 2 g
4
We place the salad on a plate, garnishing it with unagi sauce and pepper on top.
- Unagi (eel) sauce: 20 ml
- Ground black pepper: to taste
