2 large pieces Pacific Harvest 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 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 and fresh herbs. Season to taste and wrap each Kombu leaf around the fish diagonally.
Bake in the oven for 10 minutes or until the fish is just cooked. Serve immediately.
Visit Moore Wilson's College Street Fresh for our full range of Pacific Harvest seaweed products.
Read more about Pacific Harvest and their seaweed story here!