Ingredients
| 10g dried wakame | |
| 2 tablespoons capers, chopped | |
| 1 tablespoon sesame oil | |
| 1 tablespoon soy sauce | |
| 1 teaspoon toasted sesame seeds | |
| 1 spring onion, finely chopped |
Seaweed is packed with flavour and also has the benefit of being very good for you. I usually use dried seaweed and rehydrate it as I need it (I tend to use Pacific Harvest brand which is readily available). Sometimes I’ll change the seaweed depending on what I have; I’ve used wakame here but sea spaghetti is also good as it has a great crunch. It’s an obvious choice to have with seafood, but this mild salsa also pairs with chicken or pork or over silken tofu. Try this in Soy-glazed salmon with spicy sur cucumber & seaweed salsa.
Instructions
| 1. | Put the seaweed in a bowl and pour over some water to rehydrate for 5 minutes. |
| 2. | Remove from the bowl and squeeze out excess water, then chop. |
| 3. | Combine with the other ingredients. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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