Salmon and Seaweed Belong Together
This smoked salmon with seaweed pesto might not like the first thing that pops into your head.
It’s healthy, smokey, packed with umami (savory) flavors, and can be paired with just about any kind of starch or carb:
Rice, noodles, toasted breads… heck even a baked potato! Alright. I’m trying to sell you hard on seaweed pesto.
I was cleaning out and organizing my pantry and realized I overbought sheets of nori. Herbs in my fridge that choose to wilt early get blitzed into a chimichurri or a pesto as I don’t like to waste anything if I can help it. There were a number of items found that were destined to be used and repurposed, but this was the most curious for me. I’m was way too lazy to think about making a bunch of sushi-type rolls. Can’t I just blend it all?
Savory, smoked sushi flavors in a comforting bowl of noodles
A quick search online for “seaweed pesto” left me scratching my head so I decided to work at it. The pesto took a few tries to hone in on the right blend of acid and textures.
If you try the pesto you’ll probably come up with a number of new ways to use it. Smoked salmon with togarashi made sense for me at the time. Wait, what is togarashi??
Togarashi is a common Japanese spice mixture, though there are varieties of it. The most common is called shichimi, which includes spices such as sesame seeds, ginger, orange peel, nori, and ground chile peppers. This spice blend adds a lot of umami to any dish (rice, noodles, soup, eggs) but tastes especially amazing on fish.
The flavorful togarashi that I use is from Spiceology and is convenient if you’re not wanting to make your own from scratch. I also like theirs because it includes szechuan peppercorns and dehydrated soy for extra spice and umami.
- You’ll see that I chose to use fresh lemon juice, though I bet this could be delicious with yuzu.
- Substitute togarashi. I’d recommend a mix of sesame seeds, black pepper, salt, chile powder, lemon zest. Use a light brush of soy on the fish before applying.
- Shrimp. This would work so well, grilled shrimp skewers mixed in with the noodles and pesto.
I used these from Wildwood Grillingto keep the fish moist, and frankly, to make the cooking super simple.