Miso pumpkin salmon salad with mixed vegetables

Cooking Instructions

1. Prepare the ingredients you need and handle them briefly.

   

2. Prepare Joyvio's fresh salmon: Rinse with water after thawing and blot with kitchen paper.

   

3. Freshly ground black pepper and sea salt gently rub the surface of the salmon with your hands and marinate for 15-20 minutes. Prepare other ingredients for marinating time.

   

4. Cut 120g beibei pumpkin into cubes, put it in a bowl, add a little water, cover with plastic wrap, and put it in the microwave on high heat for 2 minutes.

   

5. Mix the chopped lettuce, chopped red cabbage, cooked red kidney beans, and cooked beibei pumpkin pieces on a plate and sprinkle with a little chopped ripe almonds.

   

6. To make miso pumpkin sauce: 10g of miso, 10g of low-fat mayonnaise, 4g of mustard seed sauce, appropriate amount of black pepper, 50g of cooked peeled baby pumpkin, 3g of honey, and mix ingredients to make salad dressing.

   

7. Marinated Joyvio's fresh salmon is fried until golden brown and crispy on the surface, and placed on top of the salad dish.

   

8. Finally, pour in a large spoonful of the pumpkin miso sauce, grind some Parmesan cheese, and mix the sauce well as you eat.