Super hot last weekend, don’t feel like standing in the kitchen making something complicated…just want a light salad to bright up the hot summer afternoon. Got some Citrus Cured Salmon which I made following a recipe book – let’s call it a semi failure attempt, because it’s way too salty to eat on its own, but thinly sliced up and mix in salad add an amazing flavour!
Cut tomato and cucumber to about 0.5cm consistency slices.
Place sliced tomato in the centre of plate, then cucumber in alternate order.
Place Japanese seaweed in the centre, arrange thinly sliced citrus cured salmon around it in a circular motion.
Sprinkle coriander around it, some freshly ground black pepper.
Squeeze a wage of lemon on the salad, finally drizzle with some olive oil.
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