Salmon and Fried Vegetable Salad

Salmon and Fried Vegetable Salad

Pan-fried seasonal ingredients to be enjoyed with refreshing ponzu sauce!

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2to3)

Ingredients(Servings: 2 to 3)

2 fillets


1 Tbsp

as desired


  1. 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.
  2. Pan-fry all the ingredients well until slightly brown in the vegetable oil.
  3. Arrange all ingredients on a plate and enjoy dressed with ponzu sauce.

Cooking Basics

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.

Burdock root - peeling

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.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed