Codium seaweed is a tasty sea creature with intense green and floral aromas. This Salmon burger, with a fresh cucumber & watermelon salad and a wasabi-coconut mayonnaise, embodies what kind of delicacy you can make using Codium.
As we explained in the blogpost about Codium, the fatty-green aromas in this seaweed link it to all types of seafood, clarifying the match with a fatty fish such as salmon. The same green aromas are present in cucumber and watermelon. Wasabi adds some pungency to uplift the flavours.
Foodpairing Inspiration Tool
Subscribe to the Foodpairing Inspiration Tool and find more pairings
Ingredients and preparation (serves 4)
Salad
- 50 g fine julienne cut cucumber
- 50 g julienne watermelon
- dash of olive oil and pepper and salt
Marinated hijiki
- hijiki soaked in water (dried black blanket weed)
- 100 g soy sauce
- 100 g mirin
- 75 g rice vinegar
Mix all ingredients and leave to marinate for at least 1 hour.
Wasabi-mayonnaise
- 50 g mayonnaise
- 3,5 g wasabi paste
- 2 g lime juice
- 0,5 g soy sauce
- 10 g coconut milk
Mix all ingredients
Salmon burger
- 200 g salmon, fine brunoise
- 8 g egg white
- 5 g panko
- 1 g finely chopped dill
- freshly grated lemon zest
Mix all ingredients and season with salt and pepper. Make burgers of 70g each. Place in the fridge for an hour. Steam one minute at 90°C and finish by coloring in olive oil.
Read more about Codium, the genius green seaweed
