November 25, 2022
Salmon Salad
I cooked some wild salmon, flaked it and added homemade aioli, celery, chives, red onion, fresh dill and a few piches of my my nori spice crumble. i/ didn't put anything on the toasted rye except for the salad, because I wanted the salmon salad flavors to come through, and it was just moist enough to keep the bread from tasting too dry. After spreading the salmon mixture, I topped it with some more nori crumble, and a few dill fronds. I served a little bit of shrimp cocktail and some green salad, alongside the toast.
Nori Crumble
Cut up a sheet of Nori seaweed into 1-2" pieces and toast in a dry cast iron skillet, along with 2 tsp each of white and black sesame seeds, 1/4 cup roughly chopped raw organic peanuts (or cashews) and one de-seeded dry red chili. Stir continuously over medium heat with a wooden spoon until you can smell the aromas and the seeds/nuts are just beginning to brown. Transfer to a pestle and mortar, add 1 tsp of Maldon flaked salt, and grind until the mixture is a fine crumble. I sprinkle this on fish, chicken, avocado toast, salads, etc. and usually always keep some on hand in my pantry.
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