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Steamed salmon on a bed of carrot and arame

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Preparation Time: 10 minutes
Cooking time: 8 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 2027 times
Ingredients:
 2 salmon fillets
 2 tbsp(s) tamari
 4 carrots
 1 sprinkling(s) black sesame seeds
 1 tbsp(s) cold pressed sesame oil
 1 tbsp(s) brown rice vinegar
 1 tsp(s) rice mirin
 1 tsp(s) tamari
 1 tsp(s) wasabi powder
 1 handful(s) buckwheat noodles
 1 handful(s) arame seaweed
Japanese inspired dish using wholesome ingredients.
Posted by: TessaW on 25 April 2008
Click here to view TessaW's Cookery Book
Cooking Steps:
Place the salmon fillets in a dish and pour over 2 tablespoons of tamari to marinate. Refrigerate and leave for one hour. Meanwhile, soak the dried arame seaweed in a bowl of cold water for 10 minutes. Grate the carrots and mix with the drained arame, sesame seeds and the dressing ingredients. Put the buckwheat noodles on to boil. Wrap the salmon fillets in baking paper with the rest of the tamari poured on top. Close up the parcel and place in a bamboo steamer over the noodles. Steam for around 8 minutes until both noodles and salmon is cooked. Drain and rinse the noodles in cold water then heat them through in the saucepan. Place the noodles on a dish, place the carrot salad on top and place the steamed salmon fillet on top of that. Garnish with a little more arame and a sprinkle of freshly ground black pepper.

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