Grilled Salmon Recipe with Seaweed SaladCourse: MainCuisine: JapaneseDifficulty: Easy
This grilled salmon recipe with seaweed salad will bring flavours and nutrients that other grilled salmon recipes would struggle to. The seaweed adds a subtle umami flavour and wonderful array of minerals which other seasonings can’t boast of.
Photo & recipe inspiration by Jamie Oliver
500 g salmon fillet , scaled and pin-boned, from sustainable sources
2 tablespoons low-salt soy sauce or Tamari
2 tbsp honey
1 tbsp Furikake seasoning (we used Chilli, but Citrus or Garlic would work too)
1 tbsp black sesame seeds (optional)
4 tsp dried Wakame fronds
4 spring onions
1 cos lettuce
3cm piece of ginger
1 clove of garlic
1 tablespoon low-salt soy sauce or Tamari
- Heat the grill up to high (200 C) 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 Furikake seasoning.
- 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.
- In a small dry frying pan, fry the black sesame seeds (if using) over a medium heat until just toasted, then set aside.
- Soak the Wakame fronds in tepid water for 3-5 minutes, until re-hydrated.
- To make the dressing, finely grate the lime zest into a large bowl, then squeeze in the juice from 1. 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.
- Drain the seaweed, squeeze excess water out and fluff the pieces.
- Shred and add the seaweed and spring onion to the dressing and toss to coat. Roughly tear and toss through the lettuce.
- Divide between plates, top with the flaked salmon and a scattering of toasted sesame seeds.