Equipment
* optional
Ingredients
Crispy Seaweed Chips
- 2 nori sheets
- 5 ml toasted sesame oil
- 1 g flaky sea salt
Yuzu Ginger Vinaigrette
- 30 ml yuzu juice
- 15 ml tamari
- 5 g fresh ginger, peeled and grated
- 45 ml neutral oil
- 5 ml toasted sesame oil
Seared Salmon
- 600 g salmon fillets, skin-on, divided into four 150g portions
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml neutral oil
Salad Base
- 200 g frisee lettuce, washed, dried, and torn into bite-sized pieces
- 50 g radish, thinly sliced
- 150 g avocado, pitted, peeled, and sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 531 kcal
- Protein
- 33 g
- Carbohydrates
- 7 g
- Fat
- 42 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 898 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 83 mg
- Potassium
- 890 mg
- Calcium
- 51 mg
- Iron
- 1.2 mg
- Magnesium
- 62 mg
- Phosphorus
- 398 mg
- Zinc
- 1.1 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 16.5 mcg
- Vitamin E
- 6.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.26 mg
- Niacin
- 13.5 mg
- Folate
- 58 mcg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 150C/300F for baking the seaweed chips.
Lightly brush the nori sheets with toasted sesame oil on one side and sprinkle evenly with flaky sea salt. Use kitchen shears to cut the sheets into bite-sized strips.
Spread the nori strips in a single layer on a baking sheet. Bake for 8 to 10 minutes until crisp. Remove from the oven and let cool completely to allow them to shatter easily.
In a small mixing bowl, vigorously whisk together the yuzu juice, tamari, and grated ginger. Slowly drizzle in the neutral oil and remaining sesame oil while whisking constantly until the dressing is fully emulsified.
Pat the salmon fillets completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Heat neutral oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down. Press gently for the first 10 seconds to prevent curling. Cook undisturbed for 4 minutes until the skin is crispy.
Carefully flip the salmon fillets using a fish spatula. Cook for an additional 1 to 2 minutes until the internal temperature reaches 52C/125F for medium-rare, or up to 63C/145F for well-done. Transfer to a resting plate.
In a large mixing bowl, gently toss the torn frisee lettuce and sliced radishes with half of the yuzu ginger vinaigrette until evenly coated.
Divide the dressed salad and avocado slices among four serving plates. Top each mound of salad with a warm seared salmon fillet. Drizzle the remaining vinaigrette over the fish and avocado, and scatter the crispy seaweed chips over the top before serving immediately.
Chef's Notes
- Frisee lettuce is naturally quite bitter. The rich fats from the salmon and avocado, combined with the bright acidity of the yuzu, are designed to perfectly balance that bitterness.
- Tamari is crucial here instead of standard soy sauce to strictly maintain the gluten-free dietary requirement, as traditional soy sauce is brewed with wheat.
- Nori burns remarkably fast due to its thin structure and dark color. Check the oven at the 8-minute mark; they are done when they look slightly shrunken and feel stiff.
- Drying the salmon thoroughly with paper towels before seasoning is the absolute most important step for achieving a proper restaurant-quality sear without steaming the fish.
Storage
Refrigerator: 1 day — Store dressing, salmon, and salad base in separate airtight containers. Seaweed chips must be stored at room temperature.
Troubleshooting
Seaweed chips are chewy instead of crispy
Cause: Oven temperature was too low or they were removed before drying out completely
Fix: Return to the oven for 2 to 3 additional minutes, watching carefully so they do not burn
Prevention: Ensure oven is fully preheated to 150C/300F and do not overlap nori strips on the pan
Salmon skin sticks to the pan and tears
Cause: The pan and oil were not hot enough before adding the fish, or the fish was forced to flip before it naturally released
Fix: Use a thin, flexible fish spatula to gently scrape the crust away from the pan. If the skin tears off entirely, serve skinless and garnish heavily with the seaweed chips
Prevention: Wait for the oil to shimmer before adding the salmon, and allow it to cook undisturbed until the skin releases on its own
Vinaigrette separates quickly
Cause: Oil was added too quickly or the mixture was not whisked vigorously enough
Fix: Add a tiny drop of water or mustard to the bowl and re-whisk vigorously until it comes back together
Prevention: Stream the oil in very slowly while whisking constantly to build a stable emulsion
Cultural Context
This dish represents a delicate harmony between classic French bistro preparations and Japanese flavor profiles. Bitter greens like frisee are a staple in French salads, often paired with rich fats. By substituting traditional bacon with fatty salmon and introducing the bright, floral citrus notes of Japanese yuzu paired with umami-rich seaweed, the salad achieves a modern, lighter coastal fusion identity.
