SAUCY CHEF’S TOP TIP… SEAWEEDPosted 5 November 2015 by The Saucy Fish Co.
Not quite classified as a ‘sea vegetable’, seaweed is a multifaceted member of the algae family. Whilst edible varieties are bursting with iodine, antioxidants and calcium; seaweed can also be used in medicines, beauty products and organic fertilisers.
There are over 30 commonly eaten varieties categorised as brown, red or green. Each has a distinctive shape, taste and texture. Need some kelp deciding what to do with this up-and-coming superfood, try pairing it with Saucy’s Salmon with Chilli, Lime and Ginger Dressing.
What you need: Serves 2
○ 2 fresh salmon fillets
○ ¼ cup black sesame seeds
○ ½ cup white sesame seeds
○ 2 salmon steaks
○ ¾ ounce dried wakame seaweed (cut)
○ 3 tablespoons of rice vinegar
○ 3 tablespoons soy sauce
○ 1 tablespoon sesame oil
○ 1 teaspoon sugar
○ Red pepper flakes
○ ½ teaspoon minced garlic
How to make it:
Combine the black and white sesame seeds, and use them to coat your salmon fillets. On a high heat, cook the salmon in a pan until the white sesame seeds turn golden (this should take around 1 minute). Turn the salmon, doing the same on the other side.
Soak the seaweed in water for 5 minutes, then drain and rinse. For the salad dressing, stir together the vinegar, soy sauce, sesame oil, sugar, pepper flakes and garlic in a bowl until sugar is dissolved.
Place the salmon on top of the seaweed, and drizzle the dressing chilli, lime and ginger dressinf on top. To finish, sprinkle the salad with sesame seeds.