100g Alaska salmon
25g pine nuts
cored lettuce leaves
1/2 tsp Salt
2 teaspoons rice wine
Heat pine nuts in a pan to toast lightly, then put aside for later use. Peel apple and pineapple and cut both into pieces.
Dice Alaska salmon and marinate with salt and rice wine.
Cover each marinated salmon piece with a light dusting of flour, then deep fry in hot oil until the surface turns golden brown. Mix the fried salmon pieces with the fruit and pine nuts. Evenly divide into several dishes, and serve with lettuce leaves.