Photograph of the finished Salad cá hồi trộn bông cải trắng

Vietnam · Salad cá hồi bông cải trắng

Salad cá hồi trộn bông cải trắng

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 1.3 lb
  • Photograph of White cauliflower White cauliflower 1.3 lb
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Lime Lime 2
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Dijon mustard Dijon mustard 1.4 oz
  • Photograph of Dill Dill 1.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Shallots Shallots 1.2

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.
Start cooking