小菜
由 CookWhatHK0 次收藏
陽光三文魚將調味三文魚煎香，配以芒果、青瓜、番茄及紅洋蔥莎莎醬，伴清爽綠葉沙律同享。
製作莎莎醬：在碗中混合芒果、青瓜、番茄、紅洋蔥和芫荽。
To prepare the salsa, combine the diced mango, diced cucumber, diced tomato, finely chopped red onion, and chopped cilantro in a bowl.
加入檸檬汁、鹽和胡椒，輕輕拌勻，放涼。
Add the lemon juice, salt, and pepper to the salsa mixture. Toss everything gently to combine, then chill.
三文魚吸乾水分，均勻塗上椰子氨基醬油、羅勒、蘑菇調味料、香芹、鹽和胡椒。
Pat the salmon fillet pieces dry with a paper towel. Rub them well with coconut aminos, dried basil, mushroom seasoning, dried parsley, salt, and pepper.
鑊中以中大火燒熱椰子油，三文魚每面煎3至4分鐘，期間用油澆淋。
Heat the coconut oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, basting it with the oil as it cooks.
製作沙律：將生菜、紫椰菜、青瓜、紅洋蔥和牛油果放入碗中拌勻。
For the salad, combine the chopped baby crispy green leaf lettuce, shredded red cabbage, sliced cucumber, thinly sliced red onion, and cubed avocado in a separate bowl.
淋上白香醋（如使用，也加橄欖油）。灑上鹽和胡椒，輕輕拌勻。
Drizzle the salad with white balsamic vinegar (and olive oil, if you're using it). Season with salt and pepper, then toss lightly to coat.
三文魚放上莎莎醬，配沙律一起上桌。
Serve the seared salmon topped with the made mango salsa, with the fresh side salad alongside.
