English
Salmon Roll Salad

Photo: Korea Ministry of Food and Drug Safety

South Korea

Salmon Roll Salad

연어롤샐러드

Side dish

Side dishesCourse
209kcal · per serving
1/5Spice
No porkGluten-free
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Recipe

Salmon Roll Salad

🌶 Spicy 1/5No porkNo meat or alcoholGluten-freeContains: nuts, fish

Ingredients Tap an ingredient to check it off

Servings1
  • salmon연어
    60 g
  • kabocha squash단호박
    50 g
  • cherry tomatoes방울토마토
  • spinach시금치
    50 g
  • nutritious garlic chives (yeongyang buchu)영양부추
    50 g
  • Sauce: pine nuts소스 : 잣
    5 g
  • deodeok (bellflower-like root)더덕
    45 g
  • garlic마늘
    5 g
  • vinegar식초
    15 g
  • olive oil올리브오일
    30 g
  • minced red chili pepper다진홍고추
    15 g

Nutrition per serving

209kcal
1.1gCarbs
19.5gProtein
14gFat
51mgSodium

Steps

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

  1. Cut the nutritious garlic chives and spinach into bite-size pieces and soak them in water.
  2. Boil the kabocha squash and pass it through a sieve.
  3. Finely chop the tomato, blanch the spinach, and mix them with the kabocha squash and soft tofu.
  4. Slice the salmon into thin fillets, roll the prepared kabocha squash and soft tofu in the salmon, and lightly freeze it in the freezer.
  5. Make the sauce with the sauce ingredients.
  6. Lay the prepared vegetables on a plate, place the salmon on top, and finish with the sauce on top.
💡 TipA variety of vegetables such as spinach and nutritious garlic chives keep the flavor without salt, and the nuttiness of the pine nut sauce improves the taste and nutrition.

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.

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