OMG so this seaweed salmon is amazaballs. Initially, we'd hangout till 'the master' would make it but eventually we had to start making it ourselves. Boyfriend loves salmon, I find it a little heavy but this recipe really lightens it up - its irresistable.
Shopping trolley.
Salmon.
1 large salmon steak (halved length ways)
Seaweed sheets (ones used for sushi rolls)
Pickled ginger
Wasabi
Light soy sauce
Salad.
2 bunches dried soba noodles
2 cups thinly sliced cabbage
1 tablespoon sesame seeds
1/2 cup cherry or mini roma tomatoes halved
3 spring onions sliced
1 tablespoon diced minced ginger
1 cup edamame beans
Salad Dressing.
3 tablespoons light soy
1 teaspoon sesame seed oil
1.5 tablespoons wasabi
1.5 tablespoon light mayonaise
1 teaspoon miran seasoning
1 teaspoon pickle ginger juice
Preparation.
Marinade the salmon steaks in soy sauce and wasabi (mix to taste) for min. 1 hour. Set aside until ready to cook.
Salad -
Combine all dressing ingredients until well blended. Set aside.
Combine cabbage, spring onion, sesame seeds, tomato and ginger into salad bowl and mix well.
Boil soba noodles and edamame according to noodle packet directions. Rinse well in cold water and drain well.
Combine noodles, beans, salad mix with dressing.
Serve and set aside.
Place seaweed sheet on flat, dry surface, place salmon steak on one end. Coat salmon with wasabi and ginger (according to taste) and roll up (tip - brush some of marinade onto edge of seaweed sheet to seal. Repeat for second.
Heat 1 tablespoon oil in fry pan. Sear each side of prepared salmon for 1 minute per side. Longer if you like it cooked longer than pink.
Serve salmon on top of salad.
Enjoy!
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