Jamie Magazine
By Joss Herd
About the recipe
The magic ingredient in this dish is togarashi seasoning, a mix of chilli, orange peel, ginger, sesame seeds, sichuan pepper and seaweed. It adds a ‘wow’ factor to salmon.
Recipe From
Jamie Magazine
By Joss Herd
500g salmon fillet, scaled and pin-boned, from sustainable sources
2 tablespoons low-salt soy sauce
2 tablespoons acacia honey
1 tablespoon togarashi seasoning
1 lime
1 tablespoon black sesame seeds
20g dried seaweed salad or wakame (see note)
4 spring onions
1 cos lettuce
DRESSING
2 limes
1 orange
3cm piece of ginger
1 clove of garlic
1 tablespoon low-salt soy sauce
1 tablespoon sesame oil
You can buy dried seaweed salad and wakame seaweed at japanesekitchen.co.uk. There is a range of seaweed available: why not experiment and find one you like?
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