Salmon and Fried Vegetable Salad
Pan-fried seasonal ingredients to be enjoyed with refreshing ponzu sauce!
- Nutrition facts are for one serving.
Ingredients(Servings: 2to3)
Directions
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Cut the salmon into large, bite size pieces. Cut the lotus root into 1 cm (0.4 in.) thick rounds, the burdock root into 5 cm (2 in.) lengths, and the carrot into 5 mm (0.2 in.) thick rounds. Tear apart the maitake mushrooms by hand into large pieces.
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Pan-fry all the ingredients well until slightly brown in the vegetable oil.
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Arrange all ingredients on a plate and enjoy dressed with ponzu sauce.
Cooking Basics
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
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