Crispy-Skinned Salmon with Seaweed Salad
Serve this simple, pan-fried salmon with a sesame and soy-marinated seaweed salad and a pile of brown rice.
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Cooking tools:
- Cast iron skillet
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Measuring spoon
- Spatula
- Serving platter
- Stove
- Paper towel
Ingredients
- 3 oz. mixed seaweed
- 1 tbsp. toasted sesame seeds
- 1 tbsp. mirin
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- Kosher salt
- freshly ground black pepper
- 4 (5-ounce) salmon fillets
- 2 tbsp. canola oil
- 2 scallions, green part only, thinly sliced on the bias
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