This recipe highlights the extraordinary and fresh taste that Salmon has long been famous for.
200g Alaska salmon
1 Lemon, halved
30g Salad dressing
10g Dried wakame
1/2 tsp White pepper, chicken powder, Japanese-style sauce and Garlic and ginger slices
Cut Alaska salmon into thin slices and sprinkle with garlic and ginger slices. Juice the lemon half and mix with the salad dressing for the sour sauce seasoning. Wash Sonchus properly and use to decorate the plate.
Boil the seaweed then blend with white pepper, chicken powder, Japanese Stir sauce. Blend it then drain. Serve with the salmon, drizzling the sour sauce onto the salmon while eating.