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Chefs at Home: Seared Norwegian Salmon with King Oyster Mushrooms, Bok Choy & Seaweed Salad
Serves:
4
Prep Time:
10 min
Cook Time:
40 min
Difficulty:
Easy
An elegant family-style dish featuring two sustainability heavy hitters — Atlantic Sea Farms Kelp and CleanFish Norwegian Salmon. If you haven’t cooked with seaweed before, you’re in for a treat.
We love CleanFish Norwegian for this recipe, but it would work just as well with any of our other salmon or trout.
RECIPES AND PHOTO BY CHEF MEGHAN THOMPSON, FORMERLY OF SRV IN BOSTON
ON INSTAGRAM, FOLLOW CHEF MEGHAN AND SRV
Ingredients
For the Salad
- 1 cup dulse seaweed (or any seaweed on hand), rinsed and rehydrated
- 1 to 2 cups leafy greens, chopped
- 1 cup Atlantic Sea Farms Kelp Sea-Chi, divided
- ½ English cucumber, cut in half lengthwise and sliced thin with a peeler
- 6 breakfast radishes, cut in half lengthwise and sliced thin into matchsticks
- 2 tablespoons toasted white sesame seeds, divided
For the Vinaigrette
- 2 tablespoons + 2 tsp light soy sauce or tamari
- 1 teaspoon rice wine vinegar
- 1 teaspoon honey
- 2 teaspoon chili oil
- Sea salt, to taste
For the Salmon
- 1 pound CleanFish Norwegian Salmon
- ¼ pound (roughly 6) king oyster mushrooms, or similar variety, cut in half and scored
- 4 pieces baby bok choy, halved lengthwise
Instructions
The Salad
1.
Lightly roast hydrated dulse in the oven (broiler on High) for a couple of minutes to caramelize slightly.
2.
Once cool, gently mix dulse together with the greens, ¾ cup Sea-Chi, cucumber, radish and half the sesame seeds. Keep chilled.
The Vinaigrette
1.
Gently blend (immersion blender or small blender will do, but can skip blending and just whisk) remaining ¼ cup Sea-Chi, soy sauce or tamari, honey, rice wine vinegar, chili oil & sea salt to taste. Set aside.
The Salmon
1.
Place a cast iron pan (or heavy bottom sauté pan), on medium-high heat for several minutes. While pan heats, generously salt both sides of the salmon. Once the pan is hot, place salmon skin side down and turn heat down to medium.
2.
Cook for 2-4 minutes, until skin starts to get crispy and golden in color. Carefully flip salmon over and cook for another 2 minutes, or longer if you like your salmon more cooked.
3.
Remove the salmon from the pan to rest while you place the mushrooms, cut side down, in the same pan. Mushrooms are best cooked dry, or in the remainder of the salmon oil.
4.
Add baby bok choy and cook for several minutes, tossing in the pan. Deglaze with remaining soy sauce and remove.
5.
To serve, plate salmon and veggies, family style, with salad on the side. Use broken Sea-Chi vinaigrette on salad and salmon. Garnish with remaining toasted sesame seeds.