Hibachi Grilled Organic King Salmon Recipe
Japanese Cucumber & Wakame Salad, Waikiki Ponzu
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Ingredients
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Hibachi Grilled Salmon
Japanese Cucumber & Wakame Salad
Waikiki Ponzu
Method
Preparing the Salmon
- 1
Marinate the Salmon
In a bowl, mix olive oil, soy sauce, grated ginger, minced garlic, lemon juice, and black pepper. Add the salmon fillets and marinate for at least 30 minutes.
- 2
Preparing the Salad
- 3
Soak the Wakame
In a bowl, soak the dried wakame in water for about 10 minutes until it expands and softens. Drain and set aside.
- 4
Mix the Salad
In a large mixing bowl, combine the sliced cucumber, soaked wakame, rice vinegar, sesame oil, toasted sesame seeds, and salt. Toss gently to combine.
Making the Ponzu
- 5
Combine Ingredients
In a small bowl, mix together soy sauce, fresh lime juice, mirin, dashi stock, and chopped green onions. Set aside.
