Lemon salmon salad

The salmon are strange, well-nourished, and I just like to eat raw, and once I'm ready, it's weird, probably because I'm not very good at it. This salad is occasionally made, which makes the skin of the leathered salmon a little bit soft, so the skin of the fish, near the thin layer of the skin, has just changed colour, and the rest of the salmon is still alive, so they're well-cooked, mixed with a little vegetables, freshen up with lemon juice, and their taste is unique. It's like a superb breakfast with a soufflé

Recipe Recommendations

Salmon belly with skin 150g
lemon half a
tomatoes half a
onion 1/4 of
salt appropriate amount
black pepper appropriate amount
olive oil appropriate amount

sour and salty
fried
half an hour
simple

Steps for Lemon salmon salad

Lemon picks up skin chips, and extracts them as spares

Onion cut Tin

Tomato cut Tin

(a) The salmon cut into small strips, added a little lemon juice and samples, and scratched and picked for 10 minutes

Onions, tomatoes and lemon peels are placed together in large bowls, with a few lemon juices to mix them

Add a proper amount of olive oil to the pot, a hot pot of cool oil, a salmon bar, fish skins down, fish skins to the ground, and flesh to the skin to white。

And lay the vegetables on the bottom, and put on the vegetables the fish that is made, and cast the proper amount of black pepper, and decorate