Simply Her (Singapore) - - Food Recipes -

By Nicky Ng

Serves 4

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.

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