RECIPE

Smoked salmon loin with nori and wasabi paste

Seaweed and cucumber salad with sesame vinaigrette

SERVINGS:

4

PREP TIME:

15’

DIFFICULTY:

Easy

INGREDIENTS:

1 smoked salmon loin with seaweed and wasabi, 200 g
1 package assorted dried seaweed
100 g mesclun
1 small cucumber
Soybean sprouts

For the vinaigrette:

1 tablespoon grated ginger
½ tablespoon sesame oil
5 tablespoons mild olive oil
3 tablespoons soya sauce
3 tablespoons rice vinegar
3 teaspoons sugar
2 tablespoons toasted sesame seeds

INSTRUCTIONS:

1. Cut the salmon loin into chunks.
2. Rehydrate seaweed in water and drain well.
3. Thinly slice the cucumber.

For the vinaigrette:

1. Put all the ingredients in a blender beaker and blend.
2. Mix the seaweed, mesclun, soybean sprouts, and cucumber in a salad bowl and dress.
3. Serve the salmon with the salad.

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