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.
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Ingredients and preparation (serves 4)
- 50 g fine julienne cut cucumber
- 50 g julienne watermelon
- dash of olive oil and pepper and salt
- 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.
- 50 g mayonnaise
- 3,5 g wasabi paste
- 2 g lime juice
- 0,5 g soy sauce
- 10 g coconut milk
Mix all ingredients
- 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.