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Japanese grilled salmon & seaweed salad

Japanese grilled salmon & seaweed salad

Japanese grilled salmon & seaweed salad

30 mins

Not Too Tricky

serves 4

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.


nutrition per serving

328

Calories


18.6g

Fat


3.1g

Saturates


9.2g

Sugars


28.2g

Protein


9.8g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Joss Herd

Ingredients

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

Top Tip

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?

Method

  1. 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. 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. In a small dry frying pan, fry the sesame seeds over a medium heat until just toasted, then set aside.
  4. 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.
  5. Shred and add the seaweed and spring onion and toss to coat. Roughly tear and toss through the lettuce.
  6. Divide between plates, top with the flaked salmon and a scattering of toasted sesame seeds.

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