Seaweed, Salmon and Miso GreensPrint Recipe
- 2 5 oz wild sockeye salmon
- 240 g green salad leaves of your choice roughly chopped and washed
- 1/4 cup cilantro
- 20 g dried hijiki seaweed
- 2 tbsp extra virgin olive oil
- 2 tbsp organic yellow miso paste
- 2 tsp red chili flakes
- 2 tsp grainy mustard
- 1 tbsp apple cider vinegar
- 2 tsp organic spirulina
- salt & freshly ground pepper
Preheat the oven to 400 F. Take both pieces of salmon and lay on a sheet of aluminum foil ensuring there is enough foil to cover the salmon. Cover each piece of salmon with 1 tsp of mustard and top with 1 tsp of red chili flakes. Fold the the foil over the salmon and place on a baking sheet into the oven for 18 minutes.
While the salmon cooks, place the dried hijiki in a bowl and cover with hot water to rehydrate for about 15 minutes.
Wash and chop the green lettuce and cilantro before diving evenly into two large bowls. At this point you can prep the dressing by whisking the miso, vinegar, and olive oil in a small bowl and set aside. Drain the hijiki and rinse off, add it to the dressing and top the hijiki evenly amongst the two bowls adding salt and pepper per your liking. Sprinkle each salad with 1 tsp of spirulina and top with the salmon fresh out of the oven.
Since the base is neutral, you can pair any fish you want! Mollusks, shellfish, and even chicken or a fried egg are all game for added protein.
Confession. I really, really, really love this salad. So much so that I have made it three times in the last three days and in the process tried different types of seafood. Good news it works with a good amount of seafood really, from cod, to shrimp and even scallops. The massive bed of greens ( 120 grams a person for you math whiz’s) dotted with fresh cilantro gets bathed in a hijiki seaweed dressing that has a umami flavor from the miso. Even more reason to love cilantro, a study recently showed that people with IBS had lessened symptoms when consuming the herb, cheers to that! And because you just cant get enough green stuff and protein, the superfood algae known as spirulina with has a delicate, nutty and earthy flavor comes to the party and dances all over every bite. The salad requires minimal time in the kitchen, so you can multi task and get a healthy and filling low fodmap meal. If your like me, and eat mindfully, take it outside and soak up some Vitamin D like I did.