How to Cook Yummy Salmon and Wakame Stem Salad

how to cook yummy salmon and wakame stem salad

Salmon and Wakame Stem Salad. Put the salmon and wakame stem into a bowl. Add all the seasonings and mix together well. Finally, add the cherry tomatoes and mix all together.

Salmon and Wakame Stem Salad The wakame in our seaweed salad is cultivated in wild, pristine seas off the coast of South Korea, and is certified safe. Like wild fish and cultured shellfish, our naturally ocean-grown wakame cannot be certified organic under current USDA rules, even though it's raised without synthetic inputs. Prepare seaweed or wakame according to package instructions then drain and chop roughly. You can cook Salmon and Wakame Stem Salad using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Salmon and Wakame Stem Salad

  1. It’s 50 g of salted wakame stem.
  2. Prepare 100 g of fresh sushi grade salmon.
  3. You need 6 of cherry tomatoes.
  4. It’s 2 tsp of lemon juice.
  5. Prepare 1 Tbsp of olive oil.
  6. Prepare 1/2 tsp of wasabi.
  7. Prepare 1 pinch of white sesame seeds.

Cut spring onions and romaine lettuce into slices and mix with seaweed. Chop garlic and ginger very finely and mix with orange juice, remaining soy sauce and sesame oil. Heat oil in a large skillet over medium-high heat. Pat salmon dry and season skin-side with salt.

Salmon and Wakame Stem Salad instructions

  1. Wash the wakame stem and soak in a bowl of water for 10 min to get rid of the salty taste. Then boil it until its color turns a bright green, usually in another 3 to 5 min. (if you prefer less salty taste, soak for longer). Let it soak in cold water for a while..
  2. Slice the salmon into 1cm thick slices. Cut the boiled wakame stem into 5cm pieces..
  3. Put the salmon and wakame stem into a bowl. Add all the seasonings and mix together well..
  4. Finally, add the cherry tomatoes and mix all together. Serve in a salad bowl and sprinkle white sesame seeds on the top and it's ready to eat!.
  5. note; if the wakame stem is already boiled one, then you do not have to boil them (in the process of description 1).

Drain, rinse then squeeze out excess water. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. You can use a ready assembled sea vegetable salad, or use a combination of wakame and hijiki seaweed. Simply place in a bowl of water for twenty minutes. While the seaweed is soaking, prepare the dressing.

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