Once again I’m not entirely sure about the assigned WEGO prompt… so I’m ignoring it and sharing this long promised recipe for my new favourite seaweed salad (as if I’ve tried soooo many!).
With two quick disclaimers!
Firstly: Apologies for the appalling picture quality! I had thought I would make this salad again in the immediate future (before posting), but my chicken wing obsessed husband has ‘dragged’ me out for more ‘All American’ meals than I care to mention. Hence my lack of opportunity to re-photo.
Secondly: Although I haven’t actually been eating any of the wings alongside him (and discovered yesterday I don’t actually ribs – what the what?!), one thing I did have on Saturday morning was a bacon sarnie. Organic bacon, sandwiched between sourdough with lashings of mayo, mustard and sweet sweet tomatoes… oh my! Bacon is something I try not to eat a whole lot of, and it had been a while. Anyways, the sandwich was totally wonderful.. but it was also a good wake up call that maybe I have become a bit Bauman-ified lately. Not that there is anything wrong with eating plenty of seaweed and asparagus soup, but I do now realise that maybe comparing dulse to bacon was a bit of a poetic licnese. I’d therefore like to confirm that, even with this amazing salad, it still does taste pretty healthy. Don’t get me wrong – healthy in that amazing Asian way with plenty of ginger and a touch of sweet and salty! It makes a PERFECT accompaniment to salmon and broccoli (Louis licked the plate clean too) .. but maybe have it as one of your ‘on track’ weekday meals, rather than reserving for a Friday night splurge.
Although possibly, from the moment I said seaweed, that was never exactly your intention.
Seaweed ‘Caviar’
Serves 4, as a generous side
Ingredients
1 cup arame (it will increase in size greatly with soaking)
3 tablespoons toasted sesame oil
2 tablespoons tamari (depending on how salty you like your food, and whether you like tamari. I used about 1 1/2)
2 – 3 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons grated ginger (keep juice!)
lemon juice to taste
1/2 bunch dill, chopped … to serve.
1/3 cup creme freiche .. to serve.
Directions:
Soak the seaweed for 30 minutes
Heat 1 tablespoon of sesame oil in a pan and saute seaweed over medium-low heat for 5 minutes. Add enough water to just cover and then add tamari. Bring to a boil and then cook until all the liquid has evaporated. This will take 10 – 15 minutes, depending on how much tamari you used and the strength of your oven.
Once liquid has evaporated you can move seaweed to chopping board and chop finely for a more garnish like feel. We ate it chopped in class, but I didn’t bother when we had it for dinner!
Using the same pan, heat second tablespoon of sesame oil and sautee garlic and shallot over a medium-low heat until translucent. Add to the bowl along with the grated ginger and juice. Add some lemon juice to taste and season if needed (we didn’t!). You can also add more tamari, if you like!
Serve with the creme freiche dill and whatever else you fancy!
It went wonderfully with salmon, but it would also be great on crackers as an appetizer. I think – and don’t think I’m too weird – it would also go fantastically with some sliced red cabbage, peanut butter, and vinegar… wrapped up in lettuce wraps.
Nutritional Information: Calories 144, Fat 13g (of which saturated 3g), Protein 3g, Carbohydrates 7g (of which sugars 1g).
Nutritional Highlights: Good source of Vitamin C and Manganese and very high in Selenium and other trace minerals.
Hiya! My name is Emilia. I'm a certified Nutrition Educator and Natural Chef. On Wine and Butter I post recipes, nutrition tips.. and sometimes just my food related ramblings.
My aim is to combine a fun and foodie lifestyle with healthy ways and traditional nourishing food.
{ 7 comments… read them below or add one }
Thanks for posting this recipe, Em, I really want to try this now. Haha and I liked how you were really honest about it with how it’s more of an “on track” meal rather than a splurge one. I often like “healthy tasting” things during the week anyway. Yeah the weekend… that’s a different story!
And I have no idea how seaweed really tastes, let alone this salad, but would topping it with roasted peanuts be good? I just saw your comment about wrapping it up in lettuce and I absolutely love eating crunchy peanuts on anything asian-flavored, so I had to ask.
Amy – YES topping it with crunchy peanuts would be amazing Im sure (although I love putting crunchy peanuts on just about EVERYTHING!). Im trying to think of something to compare it to and the closest I can come to is the cabbage filling in spring rolls crossed with teriyaki sauce … and much nicer. Does that make sense? So glad you are a weekday healthy/ weekend splurger – best way to be for sure!
Ha, I like your disclaimers! I’m pretty sure there’s no way on earth that I’d be able to convince my boyfriend to try this (how did you get Louis so well trained?!) but I’m intrigued by the flavour/texture combinations. I really can’t imagine at all what this might taste like and that’s really exciting!
Please do NOT let Louis see any comments regarding being ‘well trained’ or it could spark an unwelcome rebellion (good thing he doesn’t actually read my blog then isnt it?!
). Anyyways – as per the taste the closest I can come to is the cabbage filling in spring rolls crossed with teriyaki sauce … and much nicer. Its seriously good – although if you hate sushi, you may be less on board. Only one way to find out! 
I am more inclined to give this a try as I’m not a big sushi fan. Sounds great and sometimes you just want to eat something healthy.
Tricia – its really just a yummy Asian style condiment. EVERYONE in my class adored it!
You are so funny girl. I think we can totally get caught up in eating too healthy and think that kale and seaweed salad are the best things ever! I also think that when you’re use to eating healthy that real food does taste amazing and as good as bacon. I think that bacon sandwich was calling out to you because you don’t eat bacon everyday, and if you did, it wouldn’t taste as special or intense.
I take the weekends off from worrying about getting all my veggies in as well. Weekends are all about being carefree and playing, and if we happen to get some veggies in, well then great!
You have Louis to bring you back down to planet Earth and I have Zoe and John (Eli will eat whatever I put in of him) to do that. Love it!
So, where do I find arame? Is it in a package or bottle or in the produce section? What grocery store?
BTW, your photo is wonderful and I love the sliced fuji apple off to the side as well as the almonds because it shows all your favorite things and what you really eat. It’s you! It’s like my kale salad photos, they are photos of kale, what can you really do with them to make them pretty? They are what they are, but they always taste better than they look, right? I trust you when it comes to taste!
Ok, off to make Zoe her morning eggs! Cheers for now!