Salmon and Seaweed Salad
You don’t need to travel to experience the taste of the Far East. Seaweed is a very valuable source of protein and surprises with its volume.
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- 1/4 pound salmon fillet (fresh or frozen)
- 3/4 ounce dried seaweed salad or wakame
- 1 small romaine lettuce
- 2 spring onions
- 1 teaspoon black sesame
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon honey or maple syrup
- 1/2 orange (zest and juice)
- 1/2 teaspoon chili flakes
- 1/2 clove garlic
- 1-inch piece fresh ginger
- 2 teaspoons roasted sesame oil
- Preheat oven to 390 degrees. Place salmon fillet skin facing down on a piece of aluminum foil big enough to fold an airtight package.
- Sprinkle salmon with chili, orange zest then brush with soy sauce and honey or agave syrup. Fold foil and bake on upper third for approximately 25 minutes. If salmon is frozen, bake for approximately 35 minutes.
- Prepare seaweed or wakame according to package instructions then drain and chop roughly.
- 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. Drizzle over seaweed salad.
- Save the flavorful marinade when taking out the salmon and place on salad. Serve sprinkled with black sesame.
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