The Wakame salad from Golden Turtle for Chefs™ is natural in color, i.e. without artificial colorants.

Preparation method

  • Cook the beetroot in salted water until al dente, peel and cut into very thin slices.
  • Marinate with the fish sauce, sesame oil and yuzu juice.
  • Stir the miso paste with Mirin and Sushi Seasoning.
  • Brush the salmon medallions with the Yakitori sauce and cook in a preheated oven (120°C) for 4-5 minutes.
  • Arrange the wakame salad, beetroot and salmon, drizzle the miso vinaigrette with a spoon over the salmon.


  • 10 pcs. salmon medallions of 90 g each
  • 100 ml. Yakitori Sauce Golden Turtle for Chefs™ (Art. 60483)
  • 100 g miso paste
  • 100 ml. Mirin
  • 100 ml. Sushi Seasoning Golden Turtle for Chefs™ (Art. 60601)
  • 300 g Wakame salad Golden Turtle for Chefs™ (Art. 60623)
  • 10 pcs. beetroot
  • 20 ml fish sauce
  • 20 ml Yuzu
  • 30 ml Sesame oil Golden Turtle for Chefs™ (Art. 60352)

Useful information

  • Costs p. portion: approx. €1.60
  • Energy p. portion approx. 370 kcal.
  • Preparation time: 20 min preparation 5 min. cooking


Soy, Wheat, Corn, Sesame, Fish


Whether with smoked salmon, brined herring or a fish terrine, Wakame salad is always a great combination