(Makes 6 servings)
is Chinese rice noodles)
INGREDIENTS
For the sauce
• 1 tbsp of rice vinegar
• ½ cup soy sauce
• ½ tbsp of sesame oil
• ½ tsp of oyster sauce
For the salad
• kg of Salmon de Chile, cut into 6 rectangular portions (4 to 5 cm each)
• 1 tsp of olive oil
• 200 grams of Shiitake mushrooms cut into thin slices
• salt to taste
• 200 grams of hydrated Bifum rice noodles
• ½ yellow pepper cut in thin strips
• ½ red pepper cut in thin strip
• 1 thinly sliced Japanese cucumber
• 1 cup of sesame seeds (mixed black and white)
• 1 cup of salted roasted peanuts
PREPARATION:
1. Mix all the ingredients of the sauce and set aside.
2. Heat the oil in a nonstick skillet and fry the Shiitake mushrooms until golden brown.
3. Season with salt and set aside.
4. Mix the hydrated Bifum into the salad, mix with the sauce, and add the Shiitake mushrooms and vegetables. Season with salt, mix everything gently and refrigerate.
5. Season the salmon pieces with salt, and coat with the sesame seeds, covering the entire surface of the salmon steak.
6. Place a lightly oiled nonstick skillet over high heat and fry the salmon for 3 minutes on each side. The salmon should be browned on the outside, but raw on the inside.
7. Remove the salmon and serve with the salad. Decorate with roasted peanuts.
Suggestion: Use a sharp knife to slice the salmon.
