WE SEE SEA VEGETABLES IN YOUR FUTUREPosted 2 March 2017 by The Saucy Fish Co.
We could sea this latest food trend coming a mile off, as team Saucy believe anything originating from the deep blue is rather spectacular. And as it seems, sea vegetables are no exception - proving fantastic in more waves than one.
Prepare for your socks to be knocked off by both the distinct taste and healthy aftereffects of these aquatic veggie’s. They prevent ageing and chronic disease, lower cholesterol, detoxify the body, balance the thyroid and fight constipation. Yes, you’ll be clapping your fins in elation as enjoy both the flavour and the feel-good feeling that these wonderful vegetables bestow.
There are numerous types of sea vegetables including kelp, kombu and wakame. However, nori is considered the most popular, so we’d recommend using nori sheets to dress up a Saucy salmon fillet. Pair this with sesame coated pumpkin and kale salad, for an Asian inspired dinner.
○ 2 Salmon with Chilli, Lime and Ginger Dressing
○ 1 sheet of nori
○ Half a pumpkin (cut into cubes)
○ 2 tablespoons of olive oil
○ 3 tablespoons of sesame seeds
○ A pinch of Salt and pepper
○ a thumb of ginger
○ 3 large leaves of kale (cut into pieces)
○ Half a lemon
Pre heat the oven and put the pumpkin into a bowl, drizzling oil over these pumpkin cubes. Scatter the sesame seeds and ginger over the top, and mix this in well.
Place the coated pumpkin on baking tray and cook for 30 minutes.
Coat bottom of a small glass baking dish with 1 tablespoon oil and arrange salmon fillets on top, skin side down.
Cut each sheet of nori in half, and then fold each half lengthwise. Wrap these strips around each piece of salmon and tuck the ends under, then place the salmon in the oven and cook through.
5 minutes before the pumpkin is done, scatter the kale on top of the cubes and a little more olive oil. Return to the oven for 4 minutes.
Once everything is cooked remove from the oven and place the kale in the bottom of a serving bowl with the pumpkin on top and the nori coated salmon next to it.
Heat the Chilli Lime and Ginger Dressing in a mug of boiling water for 3 minutes, then drizzle over the top. For extra flavouring, squeeze the lemon on top of the salad.