Grilled Salmon with Japanese rissalat

Ingredients for Grilled Salmon with Japanese rissalat

Instructions for Grilled Salmon with Japanese rissalat

To prepare the Grilled Salmon with Japanese rissalat recipe, please follow these instructions:

Cook the rice according to the instructions on the bag loose and let them cool off.

Grate the tonsils light brown on a dry pan and let them cool off.

Sugar peas blanched for 2 min.

Carrots peeled and cut into julienne (matchstick thin strips). Tang plates cut into thin strips with a pair of scissors.

Oil, salt, pepper and lime juice whisked together to a dressing and mix in the warm rice. Mix the carrot strips, sugar peas, seaweed, sprouts and almonds in rissalaten. Let it marinate, like at least a half an hour.

Salmon strips placed in a heat-proof platter and brushed with a marinade of olive oil and lime juice. Salmon strips grilled under oven grill (or on the barbecue grills) in 6-10 min. by size. Sprinkle with salt.

The salmon is served with rissalaten and Japanese pickled ginger in small piles on the plate. soy sauce is served separately.