Steamed salmon wrapped in nori with a seaweed salad

Don't be fooled by appearances, this delectable dish inspired by Japanese flavours is actually really easy to prepare.

Try this fabulous steamed salmon and seaweed salad dish
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

Salmon

  1. Cut your salmon fillet into 125g portions
  2. Place each piece of salmon on top of one nori sheet
  3. Mix together the miso, mirin and rice vinegar
  4. Spread this mixture over the top of the salmon
  5. 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.
  6. Place in the refrigerator while you prepare the salad
  7. To cook the salmon place a steamer above a pot of boiling water
  8. Steam the salmon for 5 minutes then remove from steamer and allow to rest at room temperature for a further 5 minutes
  9. Slice in half and serve

Salad

  1. Boil the edamame for 5 minutes then drain and rinse in cold running water until cool
  2. Remove the stones from the umeboshi and cut in half
  3. 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
  • nori sheets
  • 1 tsp
    miso paste
  • 1 tsp
    rice vinegar
  • 1 tsp
    mirin
  •  
    Seaweed salad
  • 1 cup
    shelled edamame beans
  • small umeboshi plums
  • 1 cup
    fresh coriander, roughly torn up
  • 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

  1. Cut your salmon fillet into 125g portions
  2. Place each piece of salmon on top of one nori sheet
  3. Mix together the miso, mirin and rice vinegar
  4. Spread this mixture over the top of the salmon
  5. 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.
  6. Place in the refrigerator while you prepare the salad
  7. To cook the salmon place a steamer above a pot of boiling water
  8. Steam the salmon for 5 minutes then remove from steamer and allow to rest at room temperature for a further 5 minutes
  9. Slice in half and serve

Salad

  1. Boil the edamame for 5 minutes then drain and rinse in cold running water until cool
  2. Remove the stones from the umeboshi and cut in half
  3. 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.