Photo: Korea Ministry of Food and Drug Safety

Cured Salmon and Beet Salad

Name: Cured Salmon and Beet Salad
Cuisine: South Korea
Ingredients: 150 g salmon (150g); 100 g beet (100g); orange (1 pc); 50 g onion (50g); 20 g sprouts (20g); 20 g edible flowers (20g); 10 g olive oil (10g); 10 g sugar (10g); 10 g vinegar (10g); 0.3 g salt (0.3g)

연어비트 절임샐러드

Side dish

Side dishesCourse

328kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Cured Salmon and Beet Salad

Not spicyNo porkNo meat or alcoholGluten-freeContains: fish

Ingredients Tap an ingredient to check it off

Servings1

salmon연어(150g)
150 g
beet비트(100g)
100 g
orange오렌지(1 pc)
onion양파(50g)
50 g
sprouts새싹(20g)
20 g
edible flowers식용꽃(20g)
20 g
olive oil올리브오일(10g)
10 g
sugar설탕(10g)
10 g
vinegar식초(10g)
10 g
salt소금(0.3g)
0.3 g

Nutrition per serving

328kcal

1.6gCarbs

29.6gProtein

22.6gFat

152.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the beet and julienne it.
Thinly slice the onion, soak in water, then drain.
Thinly slice the salmon that has been cured with the beet and orange.
Soak the edible flowers and sprouts in water to freshen them, then drain.
Spread the sprouts and onion on a plate and place the salmon on top.
Mix the olive oil, vinegar, salt, and sugar well to make a dressing, drizzle it over, and garnish with the edible flowers.

💡 TipThe sweet and sour dressing and the vegetables reduce the need for salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.