Master the Art of Crafting Delicious Japanese-Style Salmon Salad

- Fresh salmon: 400g

- Dried shallots: 3 bulbs

- Dried garlic: 2 bulbs

- Chili peppers: 1-2 fruits

- Sesame oil: 2 teaspoons

- Toasted sesame seeds: 3-4 teaspoons

- Soy sauce (To taste)

How to Make Salmon Salad

Step 1

Firstly, thoroughly wash the salmon. To remove the fishy smell, simply soak it in cold water with a little vinegar for a few minutes, and the fish will no longer have a fishy smell when cooked.

After cleaning, pat the salmon dry with paper towels or clean cloth.

Use a sharp knife to slice the salmon into bite-sized squares.

Place the salmon on a tray, wrap it tightly with plastic wrap, then store it in the refrigerator (Note: Fresh salmon must be kept in the refrigerator, avoid leaving it outside as salmon is prone to harmful bacteria that can affect the salmon salad).

Step 2

Peel and wash the dried shallots, then slice them thinly.

Wash the spring onions thoroughly, then chop finely.

Clean and finely chop garlic and chili peppers.

Step 3

Combine chopped spring onions, dried shallots, chopped chili peppers, chopped garlic, 3-4 teaspoons of soy sauce, 1 teaspoon of sesame oil, and toasted sesame seeds in a large bowl for mixing. Use chopsticks to evenly coat the seasoning.

Pro Tip: Salmon meat has a naturally sweet and rich taste, so avoid adding too many seasonings to preserve its sweetness.

Take the salmon out of the fridge and add it to the mixture, stir once more to ensure the fish is evenly seasoned. Remember to handle it gently to prevent it from breaking apart.

Once the salmon is evenly seasoned, transfer it to a plate, garnish it nicely, and it's ready to be enjoyed.

The process of making salmon salad is quite simple, isn't it? However, to achieve an authentically delicious Japanese-style salmon salad, selecting and storing the salmon properly is crucial. Below, I'll share some tips for choosing and preserving fresh salmon.

- To determine the freshness of the fish, press your finger onto the flesh of the salmon and choose those with good elasticity.

- Before preparing, ensure to clean the fish thoroughly with cold water and vinegar or alcohol to eliminate any fishy odor.

- Refrigerate the fish for preservation and use within 24 hours. If storing salmon in the freezer compartment, it can be preserved for up to 3 months.

- To preserve the flavor of the salmon, avoid overcooking and using excessive seasoning.

Wishing you success with your salmon salad dish!

Finding a restaurant serving authentic salmon salad in Hanoi is not difficult. For those who love gastronomy, I recommend a special place with a unique salmon salad dish: Lobster Restaurant, 168 Nguyen Khanh Toan Street, Cau Giay District, Hanoi. Dubbed as the kingdom of lobsters and fresh seafood in the heart of Hanoi, Lobster Restaurant will surely delight you.

>>> Book a table via PasGo to receive special offers HERE

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