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Title: Crispy-Skinned Salmon w/Seaweed Salad
Categories: Seafood, Greens, Vegetables
Yield: 4 servings

3 oz Mixed seaweed
1 tb Toasted sesame seeds
1 tb Mirin
1 tb Rice vinegar
1 tb Soy sauce
1 tb Sesame oil
Salt & fresh ground pepper
4 (5 oz ea) salmon filets
2 tb Canola oil
2 Scallions; green only, thin
- bias sliced

Soak seaweed in water until hydrated, about 15 minutes.
Drain, discarding water.

Whisk mirin, vinegar, and soy sauce in a small bowl;
slowly stream in sesame oil until emulsified, then
toss with seaweed and sesame seeds.

Pat salmon dry and season skin-side with salt. Heat
oil in a cast-iron pan over medium-high; add salmon,
skin-side down, and cook until the skin is crispy, about
3 minutes. Season the flesh side with salt and pepper,
then flip and cook a further 1-2 minutes. Transfer to a
serving platter with seaweed salad. Serve with brown
rice and garnish with scallions.

Serves 4

By Farideh Sadeghin

FROM: http://www.saveur.com

MM Format by Dave Drum - 12 September 2015

Uncle Dirty Dave's Archives

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