Steps to Make Award-winning Salmon and Wakame Stem Salad

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salmon and wakame stem salad. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Salmon and Wakame Stem Salad is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Salmon and Wakame Stem Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.

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. In a saute pan on medium-high heat, add one tablespoon of oil and salmon fillet.

To get started with this particular recipe, we must first prepare a few components. You can have salmon and wakame stem salad using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salmon and Wakame Stem Salad:

1. Get 50 g salted wakame stem
2. Prepare 100 g fresh sushi grade salmon
3. Take 6 cherry tomatoes
4. Make ready 2 tsp lemon juice
5. Take 1 Tbsp olive oil
6. Take 1/2 tsp wasabi
7. Prepare 1 pinch 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.

Steps to make Salmon and Wakame Stem Salad:

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)

Heat oil in a large skillet over medium-high heat. Pat salmon dry and season skin-side with salt. 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.

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