Seaweed salad, in this case Hijiki, is not only rich in minerals, vitamins, and also good for thyroid health (for those of you suffering from abnormal thyroids like me), but its tastes great and pairs well with a mirin glazed fillet of healthy grilled trout…..
- 1 cup soy sauce
- 1 cup mirin
- 1/4 cup sugar
- 1/2 cup rice vinegar
- 1 tsp instant dashi
- 2 carrots, julienned
- 2 leeks, light parts only, julienned
- 4 6-ounce boneless rainbow trout fillets
In saucepan, bring soy sauce, mirin, sugar and vinegar to boil. Simmer over moderate heat until the glaze is reduced to about 1 1/2 cups.
Meanwhile, in another medium saucepan, combine the dashi with 1 1/2 cups of water and bring to a boil. Add the carrots and leeks and simmer just until crisp-tender, a few minutes. Remove from the heat and let stand.
Brush the fish liberally with glaze and grill til cooked through and sauce is lightly caramelized.
Top with the fish with drained carrots and leeks and drizzle with glaze (may serve remaining glaze on the side)
- 1 cup hijiki seaweed
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tsp sugar
- 1/2 tsp dashi powder dissolved in 1/2 cup of hot water
- 2 TBSL EVOO
- 2 carrots, cut into 3-inch matchsticks
- 2 TBSL seasoned rice vinegar
- 2 tsp toasted sesame oil
- Sesame seeds, for garnish
In a bowl, cover the hijiki with warm water and let stand for 1 hour. Drain, pressing out any excess water. In a small bowl, combine the soy, mirin, sugar and dissolved dashi.
Heat the vegetable oil in a saucepan. Add the carrots and fried tofu and cook over high heat for 1 minute. Stir in the hijiki. Add the soy mixture and simmer over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is absorbed, about 15 minutes. Transfer the hijiki salad to a bowl and refrigerate until chilled, 1 hour.
In a small bowl, whisk the vinegar with the sesame oil. Add the dressing to the salad and toss to coat. Sprinkle with sesame seeds and serve.
(Adapted from recipes from foodandwine.com)