Japanese Grilled Salmon Seaweed Salad Food

JAPANESE GRILLED SALMON & SEAWEED SALAD

Steps:

• Whack the grill up to high and line a shallow baking dish with foil. Lay the salmon skin-side down in the dish, spoon over the soy and honey and sprinkle with togarashi seasoning.
• Place under the grill to cook for 15 to 18 minutes until dark, sticky and the salmon flakes easily when prodded. Remove from the grill, squeeze over the lime juice, and set aside.
• In a small dry frying pan, fry the sesame seeds over a medium heat until just toasted, then set aside.
• To make the dressing, finely grate the lime zest into a large bowl, then squeeze in the juice from 1. Add the orange zest and juice, peel and grate in the ginger, then crush in the garlic. Whisk with the soy and oil until combined.
• Shred and add the seaweed and spring onion and toss to coat. Roughly tear and toss through the lettuce.
• Divide between plates, top with the flaked salmon and a scattering of toasted sesame seeds.

JAPANESE STYLE GRILLED SALMON

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.