Seaweed salmon salad with mushrooms

Name: Seaweed salmon salad with mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 20 g wakame seaweed; 200 g salmon; dash sunflower oil; 10 baby spinach leaves; 50 g shimeji mushrooms left whole; 1 spring onions finely chopped; wasabi paste; 30 ml vinegar rice; 15 ml vinegar rice; 5 ml sunflower oil

1 serving Prep: 10 mins, Cooking: 10 mins

Rate this recipe

By Food24 October 23 2018

Print Recipe

287

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

20 g	wakame seaweed
200 g	salmon
dash	sunflower oil
10	baby spinach leaves
50 g	shimeji mushrooms — left whole
1	spring onions — finely chopped
	wasabi paste
30 ml	vinegar — rice
15 ml	vinegar — rice
5 ml	sunflower oil

Tap for ingredients

Method:

1. Soak the seaweed in warm water for 5 minutes then drain and squeeze out any excess water. If the wakame is uncut, chop it into bite-sized pieces.
2. For the sauce, mix all of the ingredients together and set aside.
3. Sear the salmon in a frying pan in a dash of sunflower oil 30 seconds on each side. Remove from the pan and slice thinly.
4. To plate, arrange spinach leaves, mushrooms, seaweed pieces and salmon in a bowl. Top with the spring onion and serve with the sauce on the side.