Salad cá hồi trộn bông cải trắng

Method

1. 1 Pan-fry the salmon for 3 minutes on each side until the center is still pink, then tear it into large pieces.
2. 2 Blanch the cauliflower for exactly 90 seconds, then soak it in ice water to maintain its crispness.
3. 3 Soak sliced red onions in lemon juice for 10 minutes to reduce their pungency and turn them pink.
4. 4 Whisk olive oil with Dijon mustard, lime juice, and pepper to make a sauce.
5. 5 Mix the broccoli with the sauce first, then arrange the salmon on top last to prevent the fish from falling apart.