Recipe: Tasty Salmon and Wakame Stem Salad

Salmon and Wakame Stem Salad. Put the salmon and wakame stem into a bowl. Add all the seasonings and mix together well. Finally, add the cherry tomatoes and mix all together. Price subject to change without notice. Slice into appropriate bite sized pieces if using wakame or other whole seaweed varieties.

Place in a bowl and pour over the dressing. Stir, and add a smattering of additional sesame seeds on top and chill before serving. The cooking qualities and health benefits of some edible seaweeds were discovered in East Asia many hundreds and even thousands of years ago. You can have Salmon and Wakame Stem Salad using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Salmon and Wakame Stem Salad

1. It's 50 g of salted wakame stem.
2. You need 100 g of fresh sushi grade salmon.
3. You need 6 of cherry tomatoes.
4. Prepare 2 tsp of lemon juice.
5. Prepare 1 Tbsp of olive oil.
6. It's 1/2 tsp of wasabi.
7. You need 1 pinch of white sesame seeds.

Among them wakame seaweed has been one of the most widely known and used types of algae. Wakame stems are a healthy food with high nutrition and little calories. I am sure you will become addicted to it's crunchy texture. The wakame in our seaweed salad is cultivated in wild, pristine seas off the coast of South Korea, and is certified safe.

Salmon and Wakame Stem Salad instructions

1. Wash the wakame stem and soak in a bowl of water for 10 min to get rid of the salty taste. Then boil it until its color turns a bright green, usually in another 3 to 5 min. (if you prefer less salty taste, soak for longer). Let it soak in cold water for a while..
2. Slice the salmon into 1cm thick slices. Cut the boiled wakame stem into 5cm pieces..
3. Put the salmon and wakame stem into a bowl. Add all the seasonings and mix together well..
4. Finally, add the cherry tomatoes and mix all together. Serve in a salad bowl and sprinkle white sesame seeds on the top and it's ready to eat!.
5. note; if the wakame stem is already boiled one, then you do not have to boil them (in the process of description 1).

Like wild fish and cultured shellfish, our naturally ocean-grown wakame cannot be certified organic under current USDA rules, even though it's raised without synthetic inputs. Rinse wakame, place in a bowl, and cover with water. Drain and squeeze dry; slice into thin strips. Whisk rice vinegar, green onions, soy sauce, sesame oil, chili sauce, garlic, ginger, and stevia powder in a serving bowl. Arrange the wakame salad, beetroot and salmon, drizzle the miso vinaigrette with a spoon over the salmon.