The joy of making your own pickles.
It’s so easy to make and takes so little time. The idea is to keep it fresh with that zingy after taste.
This dish is kinda thai with a little twist.
All you need is
Filet of salmon, pan fried skin down for 5 minutes. Keep it pink inside
Sprinkle with olive oil and lemon
One white onion
One green pepper
200 ml of hot water
200 ml of white rice vinegar
3table spoons of light soy sauce
5 table spoons of sugar
Mix it all together and put your vegetables in to the bowl. Cover with the pickle mix and put to the fridge for 20 minutes. Drain the water out of the vegetables.
Soft Peanut butter
Sushi seasoning sauce
Plate up and enjoy!