Asian salad with seaweed,salted salmon & soya dressing

Category:  Starter

Ingredients for 4 portions:

1. 60 gr. Dehydrated seaweed salad (5 varieties)
2. 400 gr. Salmon fillet
3. 100 gr. Baby corns
4. 300 gr. Soya & black pepper sauce
5. 100 gr. Pineapple vinegar
6. 50 gr. Olive oil
7. 100 gr. Saba
8. 200 gr. Coarse salt with seaweed
9. 100 gr. Bouquet garni with 4 seaweed varieties
10. 200 gr. Sugar
11. 20 gr. Spirulina flakes
12. 25 gr Soya pearls
13. 2 items of Radish
14. 100 gr. Red quinoa
15. 1 cucumber
16. 1 Lime

Preparation Time: 1 hour & execution time: 10 minutes

Instructions:

1. For the dehydrated seaweed salad:
   1. Put the dehydrated seaweed salad in a bowl and with lukewarm water , get her soaked for about 15-20 minutes.
   2. Then, blanch her for one minute and cool her down immediately in water with ice cubes.
2. For the soya dressing:
   1. Put in a bowl the soya & black pepper sauce, the pineapple vinegar, the saba and the olive oil.
   2. Put them in a rad blender, until they become homogenous.
   3. For the salted salmon:
      
      1. Put in a baking dish the coarse salt with seaweed, the bouquet garni, the spirulina flakes, the zest of a lime,the sugar and blend them.
      2. Put the salmon in the baking dish and cover it with the mixture.
      3. Cover it with a plastic wrap and put it in the fridge for 3 hours.
      4. When the time passes, take the salmon out of the mixture and flush it with water.
      5. Dry it out in an absorbent paper.
      6. Slice it up.
3. For the quinoa:
   1. Put the red quinoa in a pot with boiling water and let it boil for 12-15 minutes.
   2. Drain the quinoa and cool it down with water.
4. For the pickled cucumber:
   1. Use the mandolin slicer to slice up the cucumber and then cut it with a knife.
   2. Put the cucumber slices in a plate and marinate them with the soya dressing for about 1 hour.
5. Put in a bowl the dehydrated seaweed salad, the quinoa, the baby corns, the salted salmon and the soya dressing.
6. Blend all the ingredients together.
7. Put the salad in a deep plate.
8. Garnish with the sliced radish, the soya pearls, the pickled cucumber and some extra salmon.

Special credits to the CONCEPT company

for their kind contribution of the equipment.