• Seaweed salad with mushrooms and seared salmon

    Serves: 2
    Cooking Time: 30 mins


    • 20g wakame seaweed (available at most Asian supermarkets)
    • 200g salmon
    • dash sunflower oil, to sear
    • 10 baby spinach leaves
    • 50g shiitake mushrooms, some
    • sliced and others left whole
    • 1 spring onion, finely chopped
    • SAUCE

    • A drop wasabi
    • 30ml (2 tbsp) rice vinegar
    • 15ml (1 tbsp) light soya sauce
    • 5ml (1 tsp) sunflower oil



    Soak the seaweed in a little warm water, 5 minutes. Drain and squeeze out any excess water. If the wakame is uncut, chop it into bite-size pieces.


    For the sauce, mix all of the ingredients together and set aside.


    Sear the salmon in a frying pan over high heat in a dash of sunflower oil, 30 seconds on each side. Remove from pan and slice thinly.


    To plate, arrange the spinach leaves, mushrooms, seaweed pieces and salmon in a bowl. Top with the spring onion and serve with a side of sauce.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com