Cured salmon salad
Deliciously fresh cured salmon salad with a melt-in-mouth texture and Asian-style dressing—perfect for light meals.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Baking dish
- Plastic wrap
- Refrigerator
- Serving platter
- Kitchen scale
Ingredients
- 375 grams salmon fillet
- 1/3 cup (75g) brown sugar, firmly packed
- 1/4 cup (70g) sea salt
- 2 tablespoons sweet sherry
- 1/2 teaspoon five-spice powder
- 1 tablespoon lime juice
- 100 grams baby asian greens
- 2 (260g) lebanese cucumbers, seeded, sliced thinly
- 1 tablespoon light soy sauce
- 2 teaspoons water
- 2 teaspoons sweet sherry
- 2 teaspoons lime juice
- 1 clove garlic, crushed
- 1 fresh small red thai chilli, chopped finely
- 1/2 teaspoon caster sugar
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