Surimi salad: the recipe for a light and colorful fish dish

L’surimi salad it’s a according fresh and light ideal for a lunch quick and tasty, or take to the office in the schiscetta. Here, we have prepared it with a base of mixed salad and cherry tomatoes to which we have added green olives, cut into small pieces, and the surimi cut into slices: all seasoned with a lemongrass made with extra virgin olive oil, filtered lemon juice and a pinch of salt and pepper: for a really simple and affordable dish, ready in just 5 minutesto serve with savory crackers or toasted slices of homemade bread.

You can combine at will potatoes diced shrimp, julienned carrots and bean sprouts, or you can replace the lemongrass with a light chive-flavored yogurt vinaigrette or a dash of balsamic vinegar. If you prefer, you can also choose not to use the mixed salad as a base and replace it with a portion of rice or another cereal of your choice: for a single dish complete and delicious.

He surimi is a typical Japanese food preparation: it consists of small sticks with a characteristic cylindrical shape, orange on the outside and white on the inside, made from minced fish (particularly cod, but also mackerel and other species of fish), pressed then flavored which recalls, by its smell and its flavor, the pulp of the crab. Buy a good quality one and also use it to make hosomaki or other Japanese delicacies.

Find out how to prepare surimi salad by following the step-by-step procedure and tips. If you liked this recipe, also try the shrimp and mango salad.

How to make surimi salad

Collect the salad in a colander 1rinse it well under running water and dry it thoroughly.

Wash the cherry tomatoes, pat them dry with paper towel and cut them in half 2.

Cut the surimi into not too thin slices 3.

Prepare the citronette: pour the oil and the strained lemon juice into a small bowl, season with salt and pepper, and mix with a fork 4.

Arrange the salad on a flat plate and add the halved cherry tomatoes 5.

Add green olives 6pitted and reduced to small pieces.

Add the surimi seven.

Season the salad with the prepared lemongrass 8.

Garnish with a few fresh mint leaves 9bring to the table and serve.

storage

Surimi salad should be eaten fresh at the time; storage is not recommended.