Potato Salad Topped with Salmon and Corn in Butter Soy Sauce
A hearty, well-balanced dish that makes the perfect centerpiece
- Nutrition facts are for one serving.
- Nutritional values do not include the baby leaf lettuce mix and black pepper.
- Required cooking time may slightly vary depending on the microwave and heat-safe container used. Please adjust accordingly.
Ingredients(Servings: 4)
Directions
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Chop the potato into bite-size pieces and soak in cold water. Separate the broccoli into florets. Remove the skin from the salmon fillet. Drain the whole corn.
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Place the potatoes and onions into a lidded heat-safe container, cover and heat in a microwave (600W) for 4 minutes. Add in the broccoli and heat for an additional 2 minutes.
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Add (A) to the heat-safe container, cook in a microwave for 2 minutes.
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Roughly mash up the potatoes with a fork, spread the baby leaf lettuce mix on a plate, and place the potatoes on top.
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Break apart the salmon from (3) and remove any bones. Place on (4), drizzle any remaining (3) over the entire dish and sprinkle on black pepper if desired.
- Feel free to replace the fresh salmon fillet with 40 g (1.4 oz.) of salmon flakes. In such case use a scant 2 tsp of soy sauce.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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