Jamie Magazine
By Joss Herd
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.
Recipe From
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
- 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.
- 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 sesame seeds over a medium heat until just toasted, then set aside.
- 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.
- Shred and add the seaweed and spring onion 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.
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