●KARI KARI SAMON
NO SARADA -----Crispy Salmon Salad
＜Ingredients(for two)＞
1 salmon steak (140g)
flour
2 stems of fresh rosemary
1 clove garlic
100g mixed green vegetables
mixed herbs ( Italian
parsley, basil, arugula)
watercress
chicory
celery (tender stalk parts)
1/2 tomato
1/2 lemon
olive oil
1/2 cup salad oil
salt
pepper
1) Separate the salmon steak into the belly meat
and the back. Then slice
salmon into thin pieces of about 3mm in thickness with
its skin on the
bottom. With a metal skewer sprinkle flour lightly
on both sides.
2) Tear the greens of mixed salad into bite sizes and
swish the leaves in a
bowl. Eliminate all water droplets and pat the leaves
dry with a paper
towel. Cut the tomatoes into bite size chunks.
3) Peel the outer layer of garlic and cut them cut them
into two to three
chunks.
4) Heat about a 1/2 cup of oil in a frying pan and saute
the garlic and
rosemary gently for aroma. Then at about 160 degrees
Celsius, fry the
salmon until it adopts a crisp texture. For light seasoning
sprinkle some salt.
Take out the garlic chunks and rosemary before they
scorch but when they
are moderately roasted.
5) Sprinkle salt and pepper on the salad green and tomato
before pouring
the olive oil and lemon juice. Arrange the salad and
tomato on a plate,
then add the crisp salmon on top. Garnish with garlic
and rosemary.
*Over frying the salmon
will ruin its taste. That is why it is important to
feel when is the right time to take out the salmon.
Touching the surface
of the salmon with a chopstick while it is getting
fried makes judging the
right timing easier since one can sense the transition
the salmon is going
through. Therefore if it feels right and if it adopted
some color, then the
time is right. Rosemary and garlic which was fried
along with the salmon is
also very delicious.
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