Wakame Crusted Pacific Salmon, Yuzu Fluid Gel, Miso Apple Butter, Toasted Quinoa

Recipe by Chef Spencer Ivankoe

Wakame Crusted Pacific Salmon


2 lbs Pacific Salmon

1 cup Dried Wakame Seaweed



Remove the skin from the salmon filets

In a spice grinder, grind the wakame seaweed into a powder

Crust the 2 sides of the salmon filets with the wakame seaweed

Heat a sauté pan on medium to high heat, add 2 tbsp of oil

Tilt the pan and lay the salmon, crust side down

Cook the salmon for 2-3 minutes per side for a perfect medium rare


Yuzu Fluid Gel


1/2 cup of yuzu juice

1/2 cup water

1 tbsp agar agar



Bring water and yuzu juice to a boil

Turn off heat and whisk in the agar agar

Put mixture into a container, and cool in the refrigerator

Once cool and mixture has set, blend until smooth


Miso Apple Butter Puree


1/4 cup of white organic miso paste

1 cup Apple Butter

2 tbsp warm water



Add all ingredients to a blender, and blend until smooth


Toasted Quinoa


1 cup of quinoa

2 cups water

Parchment paper



Rinse quinoa under cold water well

Add quinoa to 2 cups cold water

Bring to a boil

Reduce heat to a simmer

Cook for 15-20 minutes until water has absorbed fully

Remove from heat and cover for 5 minutes to steam

Preheat oven to 250 degrees

Line a baking sheet with parchment paper and spread the quinoa onto it

Bake for 1 hour, occasionally turning the baking tray for even cooking

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