Simple Salmon Steak with Clear Seaweed Soup
Effortless Salmon Steak and Refreshing Seaweed Soup Using Canned Salmon
You might think steak is a Western dish and would pair better with soup, but it actually complements a delicately simmered seaweed soup wonderfully. This recipe shows you how to create a delightful meal that’s both impressive and easy to make.
Seaweed Soup Ingredients- 20g dried seaweed
- Rice water (approx. 1.2L)
- 1 handful anchovies for broth (approx. 10g)
- 1 sheet dried kelp (5x5cm)
- 1 Tbsp soy sauce for soup
- Salt to taste
Salmon Steak Ingredients- 1 can salmon (drained)
- 4-5 leaves cabbage
- Olive oil
Balsamic Perilla Dressing- 2 Tbsp balsamic cream
- 2 Tbsp olive oil
- 1 Tbsp perilla powder
- Pinch of salt
Mayonnaise Onion Sauce- 1/4 onion (finely minced)
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1 tsp lemon juice
- 1 tsp vinegar
Garnish- 1/2 pack king oyster mushrooms
- Olive oil
- Salt
- Pepper (freshly ground)
- 1/4 onion (sliced into rings)
- 3-4 cherry tomatoes
- 1 can salmon (drained)
- 4-5 leaves cabbage
- Olive oil
Balsamic Perilla Dressing- 2 Tbsp balsamic cream
- 2 Tbsp olive oil
- 1 Tbsp perilla powder
- Pinch of salt
Mayonnaise Onion Sauce- 1/4 onion (finely minced)
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1 tsp lemon juice
- 1 tsp vinegar
Garnish- 1/2 pack king oyster mushrooms
- Olive oil
- Salt
- Pepper (freshly ground)
- 1/4 onion (sliced into rings)
- 3-4 cherry tomatoes
- 1/4 onion (finely minced)
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 1 tsp lemon juice
- 1 tsp vinegar
Garnish- 1/2 pack king oyster mushrooms
- Olive oil
- Salt
- Pepper (freshly ground)
- 1/4 onion (sliced into rings)
- 3-4 cherry tomatoes
Cooking Instructions
Step 1
1. **Prepare the Seaweed**: Rinse the dried seaweed in cold water several times to remove any debris. Squeeze out excess water and cut into bite-sized pieces.
2. **Make the Broth**: Pour rice water into a pot. Add the prepared seaweed, anchovies, and kelp. Let it sit for about 10 minutes to infuse.
3. **Simmer the Soup**: Remove the kelp from the pot. Bring the water to a boil with the seaweed and anchovies. Once boiling, remove the anchovies.
4. **Season the Soup**: Add 1 tablespoon of soy sauce for soup and salt to taste. It’s important to season it carefully for a clear, refreshing flavor. Simmer gently over low heat for a richer taste.
Step 2
1. **Prepare the Salmon**: Carefully drain the oil from the canned salmon. Gently remove the salmon from the can, being careful not to break up the chunks.
2. **Prepare Cabbage Salad**: Finely shred the cabbage and soak it in cold water for a crisp texture. Drain thoroughly.
3. **Make the Dressing**: In a small bowl, whisk together balsamic cream, olive oil, perilla powder, and a pinch of salt to create the balsamic perilla dressing.
4. **Toss the Salad**: Gently toss the shredded cabbage with the balsamic perilla dressing.
5. **Make the Sauce**: Finely mince the onion and place it in a bowl. Mix with 1 teaspoon of vinegar and let it sit briefly. Squeeze out excess liquid. Combine with mayonnaise, honey mustard, and lemon juice, mixing well to create the mayonnaise onion sauce.
6. **Plate the Dish**: Arrange the cabbage salad attractively on a plate. Carefully place the drained salmon on top of the salad. Drizzle generously with the mayonnaise onion sauce. Slice and arrange the olives as a garnish.
Step 3
1. **Prepare King Oyster Mushrooms**: Trim the ends of the king oyster mushrooms and rinse them lightly. Pat them dry.
2. **Sauté Mushrooms**: Heat a generous amount of olive oil in a pan over medium-high heat. Add the king oyster mushrooms and sauté until golden brown.
3. **Season Mushrooms**: Season the sautéed mushrooms with salt and freshly ground pepper.
4. **Grill Onion Rings**: While the mushrooms are cooking, or in a separate pan with olive oil, grill the sliced onion rings until golden brown on both sides.
5. **Assemble the Dish**: Place the sautéed king oyster mushrooms next to the salmon steak on the plate. Top the mushrooms with the grilled onion rings. Add the cherry tomatoes to complete the dish, adding color and a fresh element.
