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Japanese Seaweed Salad

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Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated

 

One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean.  Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!

 You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.

Please enjoy this magical and exotic salad!

Japanese Seaweed Salad

Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)

Ingredients:

  • 1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
  • 1 fuji apple, thinly sliced
  • 1/4 red onion thinly slivered 
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp raw honey or agave

Method: 

  1. Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
  2. While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.  
  3. Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
  4. Serve with chopsticks and enjoy!

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Japanese Seaweed Salad

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Miso Glazed Alaskan Sablefish

IMG_3230Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

 

Like buttah baby!  

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day!  Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish.  Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.  

It's a gorgeous recipe, true to my ever-strengthening food philosophy:  

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!


Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

  • 4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
  • 3 to 4 tablespoons white miso
  • 2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
  • 1 teaspoon toasted sesame oil
  • 1 1/2 tablespoons mirin
  • 1 or 2 green onions sliced on the bias for garnish
  • 2 teaspoons sesame seeds
  • 2-3 teaspoons grapeseed oil

Method

  1. Preheat broiler.
  2. Rinse fillets and pat dry with towel. 
  3. Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
  4. Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan. 
  5. Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
  6. Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
  7. Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone. 

Please Enjoy!!

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Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?