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.
Serves 4, as a generous side
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.
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.