King Salmon, Crusted with Toasted Seaweed
Lemon Mirin Tamari Sauce, Wasabi Butter
Whisk together lemon juice, mirin, low-sodium Tamari and olive oil for the sauce.
Fresh Wild King Salmon from British Columbian waters is crusted with a mixture of ground toasted seaweed, sesame seeds, red pepper flakes, sea salt and fresh ground pepper.
The salmon is sautéed in olive oil over medium high heat for about 3 to 4 minutes per side.
Place the salmon over the sauce and top with wasabi butter.
Does this sound familiar? In April we prepared a beef filet in a similar style, which was awesome. And it is equally good with salmon.
I recently received an email from Emily at Marx Foods. They’re hosting a salmon recipe contest: WIN A SUMMER OF WILD SALMON. The creator of the winning recipe will receive 15 lbs. of wild salmon – three 5 lb. shipments, once in July, August and September. Each shipment will contain a different type of wild salmon, varying by species and river origin. Doesn’t that sound like fun! Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon-fresh, frozen, smoked, canned, pickled, etc. The contest deadline is June 20. There are about 100 recipes already submitted and posted on their website, and many of them sound terrific.
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Oooh! I hope you win! Darn – I have a salmon dish I haven’t posted yet that I could have entered, but I was MIA last week…. I give you credit for working in education. I was teaching VBC to nine 5 yr olds for only 3 hours a day and I was completely exhausted. I ended my week with a prayer of thanks to everyone who dedicates their life to educating our children (you certainly were among my prayers).
xoxox Amy
Hi WANF – It is a winning combination.
Hi Jessy – thank you so much. Nice fresh look to the plate…
Hi Simona – Salmon is one of my favs.
Very nice. King salmon deserves its name.