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.
