Ebi Salmon Salad Recipe

Time30m

Serves2

Shrimp, Salmon Mix with Cucumber, Jalapeño,Ponzu Sauce, Sesame Seeds

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Ingredients

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1
Prepare the Shrimp and Salmon
If using raw salmon, cook it in a skillet over medium heat for about 4-5 minutes per side or until cooked through. Once cooked, let it cool and then cut into bite-sized pieces. If using pre-cooked shrimp, simply thaw them if they are frozen.
2
Chop Vegetables
Slice the cucumber into thin rounds or half-moons, depending on your preference. Remove the seeds from the jalapeño, then finely chop it. Set aside.
3
Toast Sesame Seeds
In a dry skillet over medium heat, toast the sesame seeds for about 2-3 minutes until they are golden and fragrant. Stir frequently to avoid burning.

4
Mix the Salad
In a large bowl, combine the cooked shrimp, salmon pieces, cucumber slices, and chopped jalapeño.
5
Prepare the Dressing
In a small bowl, whisk together the ponzu sauce, olive oil, salt, and black pepper.
6
Combine Everything
Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is well-coated with the dressing.
7
Garnish and Serve
Sprinkle the toasted sesame seeds over the salad for garnish. Serve immediately and enjoy your Ebi Salmon Salad!