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Seaweed salmon salad with mushrooms


salmon and seaweed

Ingredients 11
Servings 1
Time 10 min

Ingredients

  • 20
    g
    wakame seaweed (available at most Asian supermarkets)
  • 200
    g
    fresh salmon
  • dash
    sunflower oil
  • 10
    leaves of baby spinach
  • 50
    g
    shimeji mushrooms, left whole
  • 1
    spring onion, finely chopped
  • Sauce:
  • Dot of wasabi paste
  • 30
    ml
    rice vinegar
  • 15
    ml
    rice vinegar
  • 5
    ml
    sunflower oil
 

Method

10 min
 

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. 

Recipe supplied by Kyoto Garden Sushi, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Best Seafood Eatery (WC)

 

Read more on: seafood recipes  |  recipes  |  bee2018
 

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