OSMANTHUS SALMON SALAD
By Nicky Ng
INGREDIENTS For the salad dressing: 2 tsp rice vinegar 2 tbsp osmanthus syrup* 2 tbsp pickled plum juice* 200g salmon, sliced 50g celery, sliced 50g Japanese cucumber, sliced 30g salad frisee, sliced 30g purple cabbage, washed and sliced 2 tbsp olive oil DIRECTIONS 1 Combine all the ingredients for the salad dressing and set aside. 2 Bring a pot of water to the boil. Cook the salmon for 4min, then drain and set aside. 3 In a big mixing bowl, toss the salmon, celery, cucumber, salad frisee, cabbage and olive oil together, and drizzle with salad dressing to serve. *Find osmanthus syrup and pickled plum juice at Sheng Siong supermarkets. Chef’s Tip: To make a salmon sashimi salad, skip Step 2 and use sashimigrade salmon from sushi counters at supermarkets.