Seaweed Salmon Recipe
Slightly poached salmon topped with panko and seaweed powder, Korean remoulade, tosazu gelee, pickled tomato, purple rice, green salad and kimchi.
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Ingredients
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Salmon and Toppings
Method
Cooking Salmon
- 1
Poach the Salmon
In a large saucepan, bring water to a gentle simmer. Add the salmon fillets and poach for about 10 minutes, or until cooked through. Remove from water and let cool.
- 2
Prepare Topping
In a bowl, mix panko breadcrumbs with seaweed powder. Set aside.
Assembling the Dish
- 3
Assemble the Plate
Spread the Korean remoulade on each plate. Place a poached salmon fillet on top, then sprinkle with the panko and seaweed mixture. Drizzle the tosazu gelee over the top.
- 4
Add Sides
On the side, arrange pickled tomatoes, a serving of purple rice, a handful of green salad mix, and a portion of kimchi.
