Salmon and Wakame Stem Salad – a delicious recipe with salted wakame stem, fresh sushi grade salmon, tomatoes, lemon juice, olive oil, wasabi. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the wakame stem and soak in a bowl of water for 10 min to get rid of the salty taste.
2
Then boil it until its color turns a bright green, usually in another 3 to 5 min.
3
(if you prefer less salty taste, soak for longer).
4
Let it soak in cold water for a while.
5
Slice the salmon into 1cm thick slices.
6
Cut the boiled wakame stem into 5cm pieces.
7
Put the salmon and wakame stem into a bowl.
8
Add all the seasonings and mix together well.
9
Finally, add the cherry tomatoes and mix all together.
10
Serve in a salad bowl and sprinkle white sesame seeds on the top and it's ready to eat!
11
note; if the wakame stem is already boiled one, then you do not have to boil them (in the process of description 1)
256
kcal
Calories
20
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 50 g salted wakame stem, 100 g fresh sushi grade salmon, 6 cherry tomatoes, 2 tsp lemon juice, and more.
Yes, Salmon and Wakame Stem Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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