Place each piece of salmon on top of one nori sheet
Mix together the miso, mirin and rice vinegar
Spread this mixture over the top of the salmon
Gently and slowly wrap the nori around the salmon so it doesn't crack. As the nori gets moist it will soften and this will become easier.
Place in the refrigerator while you prepare the salad
To cook the salmon place a steamer above a pot of boiling water
Steam the salmon for 5 minutes then remove from steamer and allow to rest at room temperature for a further 5 minutes
Slice in half and serve
Salad
Boil the edamame for 5 minutes then drain and rinse in cold running water until cool
Remove the stones from the umeboshi and cut in half
Mix all salad ingredients together and serve with the salmon
Tips
These ingredients are all commonly available at most Asian food stores in NZ and in many supermarkets. The seaweed salad often comes frozen in a vacuum packed plastic bag and is already seasoned with sesame oil, sesame seeds and chili.
Umeboshi are salted and pickled plums from Japan, these are quite strong in flavour. You don't need many in this dish and you may want to try one before adding to the salad just in case they aren't to your liking.
Steamed salmon
500 g
boned salmon fillet
4
nori sheets
1 tsp
miso paste
1 tsp
rice vinegar
1 tsp
mirin
Seaweed salad
1 cup
shelled edamame beans
8
small umeboshi plums
1 cup
fresh coriander, roughly torn up
2
small radishes, thinly sliced
1 cup
cherry tomatoes, quartered
1 cup
seasoned Japanese seaweed salad
1 tbsp
rice vinegar
Per serve
Energy
1429kJ
Total Fat
13.6g
Saturated Fat
2.3g
Total Carbohydrate
9.3g
Sugars
5.2g
Dietary Fibre
23g
Sodium
185mg
Method
Salmon
Cut your salmon fillet into 125g portions
Place each piece of salmon on top of one nori sheet
Mix together the miso, mirin and rice vinegar
Spread this mixture over the top of the salmon
Gently and slowly wrap the nori around the salmon so it doesn't crack. As the nori gets moist it will soften and this will become easier.
Place in the refrigerator while you prepare the salad
To cook the salmon place a steamer above a pot of boiling water
Steam the salmon for 5 minutes then remove from steamer and allow to rest at room temperature for a further 5 minutes
Slice in half and serve
Salad
Boil the edamame for 5 minutes then drain and rinse in cold running water until cool
Remove the stones from the umeboshi and cut in half
Mix all salad ingredients together and serve with the salmon
Tips
These ingredients are all commonly available at most Asian food stores in NZ and in many supermarkets. The seaweed salad often comes frozen in a vacuum packed plastic bag and is already seasoned with sesame oil, sesame seeds and chili.
Umeboshi are salted and pickled plums from Japan, these are quite strong in flavour. You don't need many in this dish and you may want to try one before adding to the salad just in case they aren't to your liking.
Method
Salmon
Cut your salmon fillet into 125g portions
Place each piece of salmon on top of one nori sheet
Mix together the miso, mirin and rice vinegar
Spread this mixture over the top of the salmon
Gently and slowly wrap the nori around the salmon so it doesn't crack. As the nori gets moist it will soften and this will become easier.
Place in the refrigerator while you prepare the salad
To cook the salmon place a steamer above a pot of boiling water
Steam the salmon for 5 minutes then remove from steamer and allow to rest at room temperature for a further 5 minutes
Slice in half and serve
Salad
Boil the edamame for 5 minutes then drain and rinse in cold running water until cool
Remove the stones from the umeboshi and cut in half
Mix all salad ingredients together and serve with the salmon
Tips
These ingredients are all commonly available at most Asian food stores in NZ and in many supermarkets. The seaweed salad often comes frozen in a vacuum packed plastic bag and is already seasoned with sesame oil, sesame seeds and chili.
Umeboshi are salted and pickled plums from Japan, these are quite strong in flavour. You don't need many in this dish and you may want to try one before adding to the salad just in case they aren't to your liking.
