One Salmon Fillet, with skin
2 tbsp tamari
2 tbsp rapeseed oil
2 tbsp sesame oil, organic and unroasted
15 Shitake mushrooms, remove stems
3 tbsp tamari
1 tbsp onion powder
1 tbsp garlic powder
3 tbsp rapeseed oil
Soak the seaweed according to instructions on packet (different seaweeds take different times)
and drain well, pat dry
1 cup cooked quinoa
3 tbsp crushed hemp seeds
3 sliced spring onions, at a diagonal
3 tbsp chives
3 tbsp sesame seeds
grated carrot, into long strips
1/2 avocado, slice and placed into a bowl with juice of one lime and salt
2 tbsp tamari
1 tbsp fruit syrup or coconut nectar
juice and zest of one lime
3 tbsp sesame oil, organic and unroasted
1 tbsp rice wine vinegar
Preheat the oven to 200 C. Marinate the Salmon with all the ingredients, except the sesame oil. Set aside. Prepare a baking sheet and add the mushrooms with all of the ingredients. Mix well. roast until crispy, about twenty to thirty minutes. Set aside.
Mix all of the ingredients for the dressing together in a large bowl and add to the salad. Mix well and set aside.
Heat a frying pan to medium high heat. Remove the salmon from the marinate and pat dry. Add some rapeseed oil to the pan and and place the salmon into the pan, skin side down. Press gently with spatula so all of the skin get sealed. Cook for about 5-7 minutes, lowering the heat to medium low. Turn salmon over. Cook until the temperature is 35 and take out of pan. Set aside.
Put your seaweed salad onto a plate. Slice the mushrooms and place on top. Place the Salmon skin side up on top. Sprinkle with fresh chives and furikake.