Kelp-Cured Salmon with Bonito Seaweed Sprinkles
Contributed by Ocean’s Balance, a line of innovative seaweed products that are healthy for you and the planet, which also just happen to be delicious. We want to make it easy for you to include seaweed in your diet, as an ingredient in cooking, as a topping for avocado toast or right out of the bag.
For the fish
4 pieces whole-leaf sugar kelp or kombu (approx 6x6 inches)
1 1/2 pounds thick-cut salmon, cut into 4 pieces
4 thin slices of lemon, seeds removed
4 tablespoons Ocean's Balance Bonito Seaweed Sprinkles
For the miso dipping sauce
3 tablespoons Shiro Miso paste (use gluten-free miso for a gluten-free dish)
3 tablespoons mirin (Japanese rice wine)
2 tablespoons soy sauce (or tamari for a gluten-free dish)
- The day before, soak Kelp in a bowl of water for 10 minutes. Remove from bowl and gently squeeze out as much water as possible. Arrange two pieces of hydrated kelp on a glass baking dish or other non-reactive vessel. Place 2 pieces of salmon on each piece. Cover with remaining kelp. Place lemon slice on each piece of salmon. Cover and chill at least 12 hours or up to 2 days.
- Prepare the Miso Dipping Sauce: Stir together miso and mirin until the miso is dissolved. Stir in soy sauce until completely blended.
- Preheat oven or grill to 450°. Remove salmon from its kelp wrapping. Arrange salmon skin-side down on baking sheet or grill. Bake or grill the salmon 7 to 10 minutes, until the middle is just cooked and the skin is crispy. Top with Bonito Sprinkles. Serve with Miso Dipping Sauce on the side.
Serve with Thai sticky rice and roasted brussel sprouts. Pairs with a crisp, white wine such as Sauvignon Blanc or dry Riesling.
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