Teriyaki salmon with wakame salad. Recipe

Pre-heat the oven at 180°C

Soak 5g dried wakame during 10 mins in cold water.

Halve a cucumber lengthwise, take out the seeds and slice the rest thinly. Mix with a pinch of sea salt salt and leave 10-15 mins in a colander to drain.

Bring 25 ml sake, 25 ml Mirin and 50 ml soy sauce to the boil. Softly boil for 2 mins and take from the fire, add 1/4 tsp Xanthan gum and use a stick blender to make a thick Teriyaki marinade

Put 2 salmon filets (ca 150g each) in an oven dish and cover with half the marinade.

Put in the hot oven for 12 mins, take out twice to brush with more marinade.

In the meantime make the salad dressing ; grate a clove of garlic and mix with a tsp grated ginger, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp Mirin, 1/2 tsp sesame oil and a few drops of Tabasco 

Squeeze as much water from the wakame as possible and tear in small pieces. Squeeze the cucumber. Mix the sea weed and the cucumber slices with the rest of the marinade. Add 1 tsp toasted sesame seeds.

Serve as shown.

(Recipe from Janneke Vreugdenhil's low-carb bible)

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Teriyaki salmon with wakame salad. Recipe

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Teriyaki salmon with wakame salad. Recipe https://sweetteabiscuits.blogspot.com/2021/12/teriyaki-salmon-with-wakame-salad-recipe.html