Ginger-marinated salmon salad with seaweed
4 servings
10 minutes
Salad of ginger-marinated salmon with seaweed is the embodiment of harmony in Pan-Asian cuisine. Salmon, tender and infused with subtle notes of ginger and soy sauce, gains depth of flavor through marination. The sweetness of sugar balances the spiciness, creating an exquisite balance. Seaweed with sesame seeds adds a crunchy texture and natural iodized freshness. This salad is not just a dish but a true gastronomic ritual filled with Eastern energy. It is served as an appetizer or light main course and pairs perfectly with rice or green tea. Such a dish can be found in Japan and Korea, where the traditions of fish marination date back to ancient times.
1
In a blender, mix vegetable oil, grated ginger, soy sauce, and sugar into a homogeneous substance.
- Vegetable oil: 100 ml
- Grated ginger: 100 g
- Soy sauce: 50 ml
- Sugar: 50 g
2
Cut the salmon fillet into four portions, place them in a suitable container, and pour the ginger mixture over them. Turn the salmon several times and refrigerate to marinate for an hour. During this time, it’s good to turn the fillet pieces a couple more times.
- Salmon fillet: 600 g
3
Rinse the marinade, slice the fish into thin pieces, mix the seaweed with sesame seeds, and serve with salmon.
- Kelp (sea kale): 200 g
- Sesame seeds: to taste
