grilled salmon in kombu leaves 1000x350

this is an exquisite way to prepare grilled salmon: it's deliciously Umami, it's moist and the seaweed gets a bit crunchy...yummy!


to serve 2

2 big pieces Kombu Leaves, rehydrated
2 pieces salmon,
Tamari or Soya sauce
1 lemon cut into thin slices
Handful of fresh herbs
(Dill, thyme, tarragon or fennel)
Kelp Salt & pepper


Pre-heat the oven to 180C. Cover an oven tray with baking paper and place 2 Kombu leaves on the paper. Place the salmon pieces on top and drizzle tamari over the salmon.
Cover the salmon with thin lemon slices & fresh herbs. Season to taste and wrap each Kombu leaf around the fish diagonally to make a wrap. Bake in the over for 10 minutes or until the fish is just cooked. Serve immediately.

Chef's tips: this recipe is lovely with many types of fish filets