Salmon with Olympia Oysters, Hijiki Seaweed and Gin

Name: Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried hijiki seaweed; 2 teaspoons grapeseed oil; 4 2-ounce salmon pieces, skin on; Salt and pepper; 2 tablespoons butter; 1/2 cup leeks, cut into rings; 1 tablespoon Preserved Ginger; 1 tablespoon rice vinegar; 3 tablespoons mirin; 1/3 cup Fish Stock; 32 Olympia Oysters; 1/2 tablespoon shiso

Servings: persons

1 tablespoon dried hijiki seaweed
2 teaspoons grapeseed oil
4 2-ounce salmon pieces, skin on
Salt and pepper
2 tablespoons butter
1/2 cup leeks, cut into rings
1 tablespoon Preserved Ginger
1 tablespoon rice vinegar
3 tablespoons mirin
1/3 cup Fish Stock
32 Olympia Oysters
1/2 tablespoon shiso

1
Soak the hijiki seaweed in cold water for 20 minutes.
2
Drain and set aside.
3
In a medium saute pan, heat the grapeseed oil over medium-high heat.
4
Slit the skin on the top of the salmon to prevent the salmon from buckling.
5
Saute the salmon, skin side down, for 1 1/ 2-minutes.
6
Turn and cook for 30 seconds or so.
7
Season with salt and pepper and remove to a warm place.
8
In the same pan, melt 1 tablespoon of butter, add the leeks and turn the heat down to medium.
9
Stew the leeks for 2 minutes or so until they soften.
10
Add the Preserved Ginger and deglaze with rice vinegar.
11
Add the mirin and Fish Stock, bring to a boil and remove from heat.
12
Stir in the hijiki seaweed and the oysters, allowing the oysters to just warm through.
13
Add the shiso, whisk in the remaining tablespoon of butter and season to taste with salt and pepper.
14
Spoon the oysters and leeks evenly into 4 warm bowls, place a piece of salmon on top and spoon in the broth.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon dried hijiki seaweed, 2 teaspoons grapeseed oil, 4 2-ounce salmon pieces, skin on, Salt and pepper, and more.

Yes, Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions