Seaweed salmon salad with mushrooms

1 serving Prep: 10 mins, Cooking: 10 mins
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By Food24 October 23 2018
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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
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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)

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