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Japanese Grilled Salmon & Seaweed Salad

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Ingredients

500g Salmon Fillet 
2 tsp Soy Sauce
2 tsp Honey
1 tsp Togarashi Seasoning
1 Lime
1 tsp Black sesame seeds
1 tsp Sesame seeds
20g Wakame
4 Spring Onions
Coriander
1 Cos Lettuce
Thin egg noodles Cooked and cooled
Dressing
2 Limes
1 Orange
3cm Piece of ginger
1 clove Garlic
2 tsp Soy sauce
1 tsp Sesame oil

Japanese Grilled Salmon & Seaweed Salad

Cuisine:
    • Medium

    Ingredients

    • Dressing

    Directions

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    Steps

    1
    Done

    Whack the grill up to high and line a shallow baking dish with foil. Lay the salmon skin-side down in the dish, spoon over the soy and honey and sprinkle with togarashi seasoning.

    2
    Done

    Place under the grill to cook for 15 to 18 minutes until dark, sticky and the salmon flakes easily when prodded. Remove from the grill, squeeze over the lime juice, and set aside.

    3
    Done

    In a small dry frying pan, fry the sesame seeds over a medium heat until just toasted, then set aside.

    4
    Done

    To make the dressing, finely grate the lime zest into a large bowl, then squeeze in the juice from 1.

    5
    Done

    Add the orange zest and juice, peel and grate in the ginger, then crush in the garlic. Whisk with the soy and oil until combined.

    6
    Done

    Shred and add the seaweed and spring onion and toss to coat. Roughly tear and toss through the lettuce.

    7
    Done

    Divide between plates, top with the flaked salmon and a scattering of toasted sesame seeds.

    Serve with some sautéed noodles

    The Cafe

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