Recipe
Salmon and avocado carpaccio with marinated small tomatoes
10 min
Calories 261 kcal
*Calories are for one serving.
Ingredients (2 servings)
| Small tomatoes | 8 |
|---|---|
| Onion | 1/4 (50g) |
| Avocado | 1/2 (70g) |
| [A] Kadoya roasted sesame oil | 1 1/2 tablespoons |
| [A] Lemon juice | 1/2 tablespoon |
| [A] Salt | 1/2 teaspoon |
| Salmon block | 150g |
| Black pepper | A pinch |
Directions (10 min)
-
Cut small tomatoes lengthwise into quarters.
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Cut onion in half crosswise, cut lengthwise into thin slices, soak in water and rub well. Leave 5 minutes and squeeze out the water with kitchen paper.
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Remove the skin and seeds from the avocado and cut lengthwise into 8 mm slices.
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In a bowl, mix the small tomatoes from (1), onions from (2), and [A] to make tomato sauce.
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Cut salmon into 8 mm wide strips.
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Arrange the salmon and avocado alternately. Pour over the tomato marinade sauce and sprinkle with black pepper.
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