Salad with Squid, Salmon and Rice Recipe
Delicious and nutritious, while light and hearty salad, it will replace a full dinner. I recommend it to seafood lovers.
Servings
3
Cook Time
25minutes
Servings
3
Cook Time
25minutes
Ingredients
Instructions
  1. Boil the squid in boiling water in large quantities for 3 minutes. Immediately lower the squid into ice water, peel off the films, veins, rinse, cool, cut into small cubes, 1 * 3-4 cm.. Add the cooked rice.
  2. Cut the salmon into cubes, skinless and boneless.
  3. Fry the salmon in vegetable oil for 1-2 minutes and put it in a salad bowl.
  4. Wash and dry tomatoes and herbs. Cut the tomato into cubes, chop the greens finely. P.S.: we take greens at will, taste and availability. I have a vegetable garden growing, so I used this variety.
  5. Season with salt, pepper, mayonnaise and mustard.
  6. Stir and refrigerate for 15-25 minutes so that the salad “does not cry”, but the products are soaked.
  7. Before serving, wash, dry the lettuce leaves and slice the lemon. If you don’t have a lemon, I advise you to have supplies in the freezer.
  8. Put the salad on the lettuce leaves and garnish with lemon slices.
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