Salmon, spinach and mango salad

Salmon, spinach and mango salad will be a decoration on the festive table. It is delicious and unusual. Fish in crispy nori leaves melt in your mouth, fresh spinach, mango and cucumber add freshness and sweetness to the salad. And what a delicious salad sauce ...

Ingredients

• salmon 450 g
• fresh spinach 150 g
• fresh cucumber 1 pc.
• fresh mango 1 pc.
• avocado 1 pc.
• nori leaves 4 pcs.
• olive oil 2 tablespoons
• lemon juice 1 tbsp
• vegetable oil for deep fat
• For the sauce:
• teriyaki sauce 2 tbsp
• fried sesame seeds 2 tsp
• olive oil 1 tablespoon
• lemon juice 1 tsp
• white wine 1 tbsp
• fresh garlic to taste
• sugar to taste
• flour for batter 3 tablespoons
• water for batter 6 tbsp.
• salt to taste

Directions

1. Wash fresh spinach for salad with salmon, put in a colander so that the water is glass.
2. Clean the fish from bones and skin. Cut into even long sticks.
3. Wrap the fish in nori leaves.
4. Make a batter with flour and water and season with salt and pepper to taste. Bathe fish in nori leaves well in batter.
5. In a skillet with a thick bottom, heat the oil well and fry the fish separately until light golden, about 2 minutes. The oil should completely cover the strips of the fish.
6. Place the fish on a paper towel to glass excess oil, let it cool and cut into even pieces.
7. Peel the mango and cut it into strips using a vegetable cutter. Cut a fresh cucumber in this way. Remove the pit from the mango, peel and cut into strips.
8. Place fresh spinach, cucumber, mango and avocado in a large bowl. Drizzle with olive oil and lemon juice, salt to taste, stir. For the sauce, combine teriyaki, white wine, olive oil, lemon juice, sugar to taste, fresh garlic, and toasted sesame seeds.
9. In the plates in which you will serve the salad, put the vegetables, fish slices on top and pour the sauce.
10. Serve to the table. Bon Appetit.