Tag: seaweed

Bejeweled Salmon

Fresh Wild Kenai River Sockeye Salmon
Roasted with Creme Fraiche
Over Emerald Seaweed Salad
Topped with Coral Ikura

Seaweed Salad: Mix bright green seaweed with a small amount of toasted sesame oil, seasoned rice wine vinegar, red pepper flakes, and sesame seeds.

Season both sides of the salmon with salt and pepper. To get the skin extra crispy, I put the salmon skin-side down over a sizzling hot teaspoon of olive oil in a ovenproof sauté pan and sear on the stove top over high heat for a few minutes.

Then top the salmon with crème fraîche and finish by roasting in a 400° oven. Serve over the seaweed salad, top with ikura (salmon roe). The terrific idea for roasting salmon with crème fraîche is not mine. I read Molly Wizenberg’s story of her father’s Alaskan fishing trips in Bon Appétit, and being a big fan of this French cultured cream, I thought I would try her method. The charming story can be found here.

Bejeweled Salmon: Coral & Emerald
Alaskan salmon, prepared French/Japanese fusion style, has bright clean flavors, a variety of interesting textures, and is a visual stunner!

Toasted Seaweed Crusted Salmon, Lemon Tamari

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.