Photo: Korea Ministry of Food and Drug Safety

Salmon Salad with Ricotta Sauce

Name: Salmon Salad with Ricotta Sauce
Cuisine: South Korea
Ingredients: 100 g salmon (100g); 100 g tomato (100g); 200 g milk (200g); lemon (1/4 pc); 50 g pineapple (50g); avocado (1/4 pc); 20 g cucumber (20g); orange (1/2 pc); 20 g baby greens (20g); 0.3 g salt (0.3g)

리코타소스 연어샐러드

Side dish

Side dishesCourse

281kcal · per serving

Not spicySpice

No porkGluten-free

Jump to recipe ↓

Recipe

Salmon Salad with Ricotta Sauce

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, fish

Ingredients Tap an ingredient to check it off

Servings1

salmon연어(100g)
100 g
tomato토마토(100g)
100 g
milk우유(200g)
200 g
lemon레몬(1/4 pc)
pineapple파인애플(50g)
50 g
avocado아보카도(1/4 pc)
cucumber오이(20g)
20 g
orange오렌지(1/2 pc)
baby greens어린잎(20g)
20 g
salt소금(0.3g)
0.3 g

Nutrition per serving

281kcal

11.3gCarbs

19.3gProtein

17.5gFat

120.7mgSodium

Steps

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

Cut the salmon into cubes.
Heat the milk gently in a pot, then add lemon juice and salt and let it curdle.
Strain the curdled milk through a sieve to make ricotta cheese.
Dice the tomato, avocado, cucumber, and pineapple.
Soak the baby greens in cold water until crisp, then drain.
Juice the orange and pineapple and mix with the ricotta cheese to make a sauce; arrange the salmon and vegetables and top with the sauce.

💡 TipMaking the salad with homemade ricotta cheese reduces the sodium content.

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.