adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Japanese grilled salmon & seaweed salad
0 Likes
Total Time:
30 minutes
Elevate salmon with flavorful togarashi seasoning blend of chili, orange peel, ginger, sesame seeds, Sichuan pepper, and seaweed.
Ingredients:
  • 500 g salmon fillet scaled and pin-boned, from sustainable sources
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoon acacia honey
  • 1 tablespoon togarashi seasoning
  • 1 lime
  • 1 tablespoons black sesame seeds
  • 20 g dried seaweed salad or wakame (see tip)
  • 4 spring onions
  • 1 cos lettuce
  • 2 limes
  • 1 orange
  • 3cm piece of ginger
  • 1 clove of garlic
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon sesame oil
Instructions:
  • Preheat the grill to high and line a shallow baking dish with foil. Place the salmon skin-side down in the dish, drizzle with soy sauce and honey, and sprinkle with togarashi seasoning. Grill for 15 to 18 minutes until dark and sticky, and the salmon flakes easily. Squeeze lime juice over the salmon and set aside. Toast sesame seeds in a dry frying pan until golden, then set aside. For the dressing, grate lime zest into a bowl, squeeze in lime juice, add orange zest and juice, grate in ginger, crush in garlic, whisk with soy sauce and oil. Toss in seaweed and spring onion. Tear lettuce and mix with the dressing. Serve on plates and top with flaked salmon and toasted sesame seeds.

Similar Recipes